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YIELDS 24 - ½ CUP SERVINGS
INGREDIENTS:
1- #10 can of CARROTS, drained or 7# FROZEN CARROTS
¼ cup HONEY
¼ cup BUTTERED BUDS, prepared
4 oz. carton ORANGE JUICE
1 tsp. SALT
PREPARATION:
- Mix Honey, Butter Buds, Orange Juice, and Salt together.
- Pour mixture over drained vegetables.
- Bring to a boil, cover, and remove from heat. (If using Frozen Carrots, cook until almost tender.)
- Keep in warmer or on service line
SERVICE POINTERS:
- Portion with unslotted server so vegetables stay warm and well seasoned.
- Garnish with a contrasting colored vegetable.
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