| Yield 1X: | 180.00 | oz | Allergens: | ||
| Portion: | 4 | oz | Dairy | ||
| Portions: | 45.0 | ||||
| Shelf life: | 2 days | ||||
| Date: | 10.26.18 | ||||
| Prep Recipe Ingredient | 1 | X |
| lb | oz/each | |
| Rainbow carrots, peeled, cut battonette | 10 | |
| Butter | 8.00 | |
| Water | 1 | 8.00 |
| Honey | 8.00 | |
| Salt and pepper to taste |
Carefully measure and prepare all ingredients. Combine in a rondeau over high heat, and stir to mix. Cover, and steam for 11 minutes. Remove the carrots to a sheetpan to cool. Reduce the liquid to a thin syrup.
To reheat, place carrots in a saute pan over high heat, and add enough glaze to coat lightly. Heat through, reducing liquid until it clings to the carrots. Correct the seasoning and serve or hold hot.