Peas and Carrots (Frozen)

Combine frozen peas and carrots.

COOKING METHODS

To Steam:

• Divide the peas and carrots evenly among the pans. Place no more than 5 pounds of vegetables in each perforated steamtable pan (12" x 20" x 2½").
• Steam them for 6 to 8 minutes.
• Place the vegetables in solid steamtable pans for seasoning and service.
• If using solid steamtable pans to steam, drain the liquids from the pans prior to seasoning and service.

To heat:

• Place the vegetables in a braising pan, a steam jacketed kettle, or stockpot.
• Cover the vegetables with water and bring the liquid to a boil.
• Decrease the heat until the liquid simmers, then cook the vegetables for 10 to 12 minutes.
• Drain the liquid from pans.
• Transfer the vegetables to solid steamtable pans for seasoning and service.

Melt the margarine then add the salt and pepper.

Evenly distribute the margarine mixture over the cooked vegetables in the pans. Stir the mixture gently to combine the ingredients and avoid breaking the peas and carrots.

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

Portion with perforated 4 ounce spoodle or #8 scoop per serving. Each portion provides ¼ cup serving of red/orange vegetable and ¼ cup serving of starchy vegetable.