LYONNAISE CARROTS

Ingredients

Ingredient Weight Measure Issue
CARROTS,FROZEN,SLICED 18 lbs 3 gal 4 qts
WATER,BOILING 18-3/4 lbs 2 gal 1 qts
SALT 5/8 oz 1 tbsp
BUTTER 8 oz 1 cup
PEPPER,BLACK,GROUND 1/8 oz 1/8 tsp
ONIONS,FRESH,SLICED 4 lbs 3 qts 3-3/4 cup 4-1/2 lbs
SUGAR,GRANULATED 2-1/3 oz 1/4 cup 1-2/3 tbsp
SALT 3/8 oz 1/3 tsp
PARSLEY,FRESH,BUNCH,CHOPPED 1 oz 1/4 cup 1 oz

Method

1 Add carrots to boiling salted water. Bring to a boil; cool 10 minutes.
2 Drain; reserve carrots for use in Step 6. Add pepper and onion to melted butter in steam-jacketed kettle or tilting frying pan. Saute
until tender, about 10 minutes.
3 Add sugar, salt and reserved carrots to sauteed onions; mix lightly; cook 5 minutes tossing occasionally.
4 Garnish with parsley before serving. 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
58 cal 10 g 1 g 2 g 5 mg 186 mg 33 mg

Portion

1/2 Cup

Yield

100


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