Lemon-Glazed Carrots (Frozen)

COOKING METHODS

To steam carrots:

• Place no more than 5 pounds of frozen carrots into each perforated steamtable pan.
• Steam the carrots for 3 to 5 minutes.
• Place them in solid steamtable pans for seasoning and service.
• If using solid steamtable pans to steam, drain the liquid from the pans prior to seasoning and service.

To boil vegetables:

• Place frozen carrots in a braising pan, steam jacketed kettle or stockpot.
• Cover the carrots with water.
• Bring the water to a boil, then decrease the heat until the water simmers.
• Cook the carrots for 10 to 20 minutes.
• Drain the water and transfer the carrots to solid steamtable pans for seasoning and service.

Melt the margarine, then add the lemon juice, nutmeg, and salt to the melted margarine.
Boil the mixture gently, uncovered, for 1 minute.

Pour the glaze evenly over the drained, cooked carrots. Stir the carrots gently, to prevent the carrots from breaking.

Serve the carrots immediately, or cover them and place them in a warmer until ready for service.

Portion with a 4 ounce spoodle or #8 scoop per serving. Each portion provides ½ cup of red/orange vegetable.