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Recipes - CARROTS AMANDINE

Recipe Name

CARROTS AMANDINE

Submitted by

jgouker

Recipe Description

Q01400

Quantity	100	Quantity Unit	SERVINGS (1/2 CUP)	Servings
Prep Time (minutes)	1	Cook Time (minutes)	30	Ready In (minutes)	31

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Ingredients
Amt.	Measure	Ingredient



2	gallons	boiling water
43	cups strips or slices	Carrots, raw
48	tablespoons	orange peel, raw
1/2	cup, sections	orange
3	cups, sliced	Slivered almonds
1	cup, unpacked	brown sugar, light
1	cup	Oil, canola and soybean

Steps

Sequence	Step

1	PREPARATION INSTRUCTIONS: TRIM, WASH AND PREPARE FRUIT AND VEGETABLES AS DIRECTED IN RECIPE A03100. JUICE ORANGES RESERVE FOR USE IN STEP 3. GRATE INDICATED AMOUNT OF ORANGE RIND, RESERVE FOR USE IN STEP 3. WEIGHT/MEASURE REFERS TO TRIMMED VEGETABLES. PACK BROWN SUGAR IN UTENSIL WHEN MEASURING. SLIVER ALMONDS BEFORE MEASURING. 1. COOK SLICED CARROTS 10-13 MINUTES IN SALTED BOILING WATER. REDUCE HEAT; SIMMER 15 MINUTES OR UNTIL TENDER. DRAIN. 2. ADD BROWN SUGAR, ORANGE RIND, ORANGE JUICE, AND ALMONDS TO SALAD OIL. 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.

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