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Baked Carrots

Serving: ½ cup (Yield: 50 servings

Ingredients

  • 1 1/2 gals + 1 cup of carrots. raw, sliced
  • 3 1/8 cups of water
  • 2 cups of butter, lightly salted
  • ¾ cup of granulated sugar
  • 2 Tbsp of ground nutmeg
  • 2 Tbsp of salt

Steps

  1. For Fresh, Sliced Carrots, steam for 4 minutes. Check doneness, steam until tender but not mushy.
  2. In a casserole dish spray with non-stick spray, mix the sugar, nutmeg and salt with water.
  3. Add the carrots and dab with the butter.
  4. CCP: Bake at 350° F. for 10 minutes, stirring after 5 minutes or until internal temperature reaches 140° F. or higher.
  5. CCP: Hold at 140° F. or hotter


Nutritional Information

  • Calories: 113
  • Iron: 0.27 mg
  • Protein: 0.83 g
  • Cholesterol: 19 mg
  • Calcium: 30.17 mg
  • Carbohydrates: 11.58 g
  • Sodium: 398 mg
  • Vitamin C: 5.2 mg
  • Vitamin A: 15030 IU
  • Total Fat: 7.35 g
  • Saturated Fat: 5.23 g
  • Dietary Fiber: 2.52 g

Sourced from: Washington State Farm To School



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