Recipe#1092

Servings: YIELD: 100 Portions
Portions: 1/2 Cup Each
Pan Size:
Temperature:

INGREDIENTS

20 lb. carrots, fresh, cut in 2-inch strips
4 1/2 tbsp. (3 oz) salt
2 gal. water, boiling
5 cups (1 lb 4 oz) milk, nonfat, dry
5 1/2 qt. reserved liquid and water, warm
3 cups (1 lb 8 oz) butter or margarine, melted
3 1/4 cups (12 oz) flour, wheat, pastry, sifted
3 tbsp. salt

INSTRUCTIONS

Add carrots to salted water. Bring to a boil; boil 25 minutes or until tender. Drain; set aside. Reserve liquid. Reconstitute milk; heat to just below boiling. DO NOT BOIL. Blend butter or margarine and flour together until smooth. Add roux to milk, stirring constantly. Simmer 5 minutes or until thickened. Add salt to sauce. Pour sauce over carrots; mix lightly.

NOTE: 1. 25 lb fresh carrots A.P. will yield 20 lb carrots cut in 2-inch strips.
2. Carrots may be sliced instead of strips, if desired.
3. 26-No. 303 cn or 4-No. 10 cn canned carrots may be used instead of fresh carrots. Omit salt. Bring canned carrots in liquid to a boil. Drain; proceed with remaining steps.
4. 1 1/2 gal other types of milk may be substituted for nonfat dry milk and water.