Chef

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Servings: 50
14 pounds fresh carrots (AP) (10 lb EP)
4 ounces margarine, melted
1 ounce salt (1 1/2 tbsp)
1 ounce parsley, chopped
Servings: 50
1. Wash, trim, and peel carrots. Cut into desired shapes (slices, strips, cubes, or quarters). Steam or boil until just tender.

2. Pour margarine over carrots and sprinkle with salt and parsley. If boiling carrots, add salt to the cooking water.


Notes: Seasonings for carrots: allspice, basil, caraway seed, cloves, cumin, curry powder, dill, fennel, ginger, mace, marjoram, mint, nutmeg, thyme, parsley.

VARIATIONS:

Candied Carrots. Cut carrots into I-inch pieces. Cook until tender but not soft. Melt 8 oz margarine. Add 8 oz sugar and 1 1/2 tsp salt. Add to carrots. Bake at 400°F for 15-20 minutes. Turn frequently. Carrots may be prepared, using a skillet instead of the oven. Melt butter, sugar, and salt in a skillet. Add carrots and cook until slightly browned and glazed.

Candied Carrots and Parsnips. Use half carrots and half .

Lyonnaise Carrots. Arrange cooked carrot strips in baking pan. Add 3 lb chopped onion that has been cooked until tender in 4 oz margarine. Bake at 350°F for 10-15 minutes or until vegetables are lightly browned. Just before serving, sprinkle with chopped parsley.

Mint-Glazed Carrots. Cut carrots into quarters lengthwise. Cook until almost tender. Drain. Melt 8 oz margarine, 8 oz sugar, 1 1/2 tsp salt, and 1 cup mint jelly. Blend. Add carrots and simmer 5-10 minutes.

Savory Carrots. Cook carrots in beef or chicken stock. When done, season with 4 oz melted margarine, salt and pepper, and 1/4 cup lemon juice. Sprinkle with chopped parsley.

Sweet-Sour Carrots. Add to cooked carrots a sauce made of 1 1/2 qt vinegar, 2 lb 4 oz sugar,2 Tbsp salt, and 12 oz melted margarine. Bake at 350°F for 15-20 minutes, or simmer until carrots and sauce are thoroughly heated.
 
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