CARROT AND CELERY AMANDINE

Ingredients

Ingredient Weight Measure Issue
CARROTS,FROZEN,SLICED 10-3/4 oz
CELERY,FRESH,SLICED 7-3/4 lbs 1 gal 3-1/3 qts 10-5/8 lbs
WATER,BOILING 28-1/4 lbs 3 gal 1-1/2 qts
SALT 1-1/2 oz 2-1/3 tbsp
ALMONDS,SLIVERED 11-3/8 oz 3 cup
JUICE,LEMON 6-1/2 oz 3/4 cup
MARGARINE,MELTED 5-1/3 oz 1/2 cup 2-2/3 tbsp

Method

1 Cook carrots and celery in boiling salted water 10 to 13 minutes.
2 Drain; reserve carrots and celery for use in Step 4.
3 Spread almonds on pans in a thin layer. Using a convection oven, bake at 300 F. for 15 minutes on high fan, open vent stirring
occasionally until almonds are lightly browned. Remove from oven.
4 Add almonds, lemon juice, and margarine to carrot and celery. Toss or stir lightly. Mix thoroughly. CCP: Heat to 145 F. or higher
for 15 seconds. Hold at 140 F. or higher for service.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
37 cal 2 g 1 g 3 g 0 mg 213 mg 26 mg

Portion

1/2 Cup

Yield

100


( categories: )