Lemon-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)
Lemon Juice, Canned/Bottled, #398	1 cup(s)
Nutmeg, Ground, #333	1/4 cup(s)
Salt, Table, #343	3 tablespoon(s)

DIRECTIONS

COOKING METHODS

To steam carrots:

Place frozen carrots in solid steamtable pans.
Steam for 3-4 minutes.

To boil vegetables:

Bring water to boil. (For 100 servings, use 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.

Melt margarine.
Add lemon juice, nutmeg, and salt to melted margarine.
Boil gently, uncovered, for 1 minute.
Pour glaze evenly over drained cooked carrots and stir gently to prevent breaking carrots.
Cover pans with plastic wrap and store in warmer until ready for service.

Portion with 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

Use commodity products when available.

Nutrients Per Serving

Calories

Carbohydrates

7.41 g

Dietary Fiber

3.08 g

Protein

1.05 g

Sodium

281.42 mg

Total Fat

1.99 g

Sat. Fat

0.90 g

Trans Fat

0.00 g

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Lemon-Glazed Carrots (Frozen)

DIRECTIONS

Production Notes

Nutrients Per Serving