15 pounds new potatoes (AP) (10 lb EP)
1 ounce salt (1 1/2 tbsp)
8 ounces margarine, melted
1 ounce fresh parsley, chopped
Servings: 50
1. Wash and peel potatoes, removing eyes (see Note). Cut potatoes into 1 1/2-inch cubes, or leave whole. If whole potatoes, cut as necessary to be of uniform size.
2. Sprinkle with salt. If boiling the potatoes, add salt to the cooking water. Steam or boil until tender.
3. Distribute margarine uniformly over cooked potatoes. Sprinkle with parsley.
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 parsnips. Cook as for Candied Carrots. Season lightly with ground ginger.
Glazed Parsnips. Peel parsnips. If parsnip cores are hard and woody, remove the core. Cut in strips and proceed as for Candied Carrots.
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.
Marinated Carrots.
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.
1 ounce salt (1 1/2 tbsp)
8 ounces margarine, melted
1 ounce fresh parsley, chopped
Servings: 50
1. Wash and peel potatoes, removing eyes (see Note). Cut potatoes into 1 1/2-inch cubes, or leave whole. If whole potatoes, cut as necessary to be of uniform size.
2. Sprinkle with salt. If boiling the potatoes, add salt to the cooking water. Steam or boil until tender.
3. Distribute margarine uniformly over cooked potatoes. Sprinkle with parsley.
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 parsnips. Cook as for Candied Carrots. Season lightly with ground ginger.
Glazed Parsnips. Peel parsnips. If parsnip cores are hard and woody, remove the core. Cut in strips and proceed as for Candied Carrots.
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.
Marinated Carrots.
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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