Glazed Carrots (Frozen)

Meal Component Contribution:
1/2 cup red/orange vegetable
Number of Portions: 100 Size of Portion: 1/2 cup
Recipe HACCP Process: #2 - Same day service

Vegetables (Red/Orange)

INGREDIENT	MEASURE (FOR 100 SERVINGS)
Carrots, Baby, Frozen, Cooked, #66	19 pound(s)
Margarine, Bulk, #119	8 ounce(s)
Sugar, Brown, #405	1 cup(s), packed
Salt, Table, #343	1 teaspoon(s)
Parsley, Dried, Chopped, #316	2 tablespoon(s)

DIRECTIONS

COOKING METHODS

To steam carrots:

Place frozen carrots in solid steamtable pans (12" X 20" X 2 1/2").
Steam for 3 minutes.
Drain liquid from pan.

To boil carrots:

Bring water to a boil. (For 100 servings, use approximately 1 quart of water.)
Add frozen carrots and cook for 10-20 minutes.
Drain and place in solid 12" x 20" x 2 1/2" steamtable pan.

CCP: Heat to 145 degrees F or higher for 15 seconds at the completion of the cooking process.

Combine margarine, brown sugar, salt, and parsley (optional). Bring to a boil. Remove from heat.
Pour mixture evenly over each pan of cooked carrots.

Serve immediately or cover with plastic wrap and place in warmer until ready for service.
Portion with a perforated 4 ounce spoodle or #8 scoop per serving. Each portion provides 1/2 cup of red/orange vegetable.

CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees or lower.

Production Notes

Parsley is an optional seasoning.

Use commodity products when available.

Nutrients Per Serving

Calories

Carbohydrates

9.28 g

Dietary Fiber

3.03 g

Protein

1.03 g

Sodium

92.90 mg

Total Fat

1.87 g

Sat. Fat

0.82 g

Trans Fat

0.00 g

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Glazed Carrots (Frozen)

DIRECTIONS

Production Notes

Nutrients Per Serving