ORANGE CARROTS AMANDINE

Ingredients

Ingredient Weight Measure Issue
CARROTS,FROZEN,SLICED 16 lbs 3 gal 2-1/8 qts
SALT 3/8 oz 1/3 tsp
WATER,BOILING 16-3/4 lbs 2 gal
MARGARINE,MELTED 10 oz 1-1/4 cup
SUGAR,BROWN,PACKED 5-1/8 oz 1 cup
ORANGE PEEL,FRESH,GRATED 10-1/8 oz 3 cup
JUICE,ORANGE 2-7/8 oz 1/4 cup 1-2/3 tbsp
ALMONDS,SLIVERED 11-3/8 oz 3 cup

Method

1 Cook carrots 10 to 13 minutes. Add carrots to salted boiling water. Return to a boil; reduce heat; simmer 15 minutes or until tender.
Drain.
2 Add brown sugar, orange rind, orange juice, and almonds to melted butter or margarine. Blend well.
3 Add glaze to carrots; mix until carrots are well coated. 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
76 cal 9 g 2 g 4 g 0 mg 119 mg 40 mg

Portion

1/2 Cup

Yield

100


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