YIELD: 24 Servings 1 1/2 cups olive oil 1 1/2 cups minced garlic 18 cups chicken stock 3 cups roasted almond butter 1/4 cup salt black pepper as needed 12 cups blanched broccoli florets 12 cups cauliflower 3 cups julienne carrots 3 cups julienne roasted red peppers 48 cups cooked fettuccine 1 1/2 cups chopped parsley 1 1/2 cups grated Parmesan cheese 1 1/2 cups toasted slivered almonds FOR EACH SERVING, TO ORDER: In sautè pan, heat 1 Tbsp. oil and 1 Tbsp. garlic over medium heat until ...
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