Servings: 100 Portions (1 Pan)
Portions: 1/2 Cup Each
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 400 degrees Oven
3 3/4 gallon (20 lb) carrots, fresh, cut in 1 l/2-inch strips
1/2 cup (4 oz) sugar, granulated
3 tablespoon (2 oz) salt
2-1/2 gallon water, boiling
1 gallon reserve liquid
2 cups (1 lb) melted butter or margarine
2-1/2 cups (8 oz) flour, wheat, pastry, sifted
4 oz (1/2 cup) sugar, granulated
1 teaspoon nutmeg, ground
Add 3 tablespoon salt to 2-1/2 gallon boiling water. Add carrots and sugar to salted water. Bring to a boil; boil 15 minutes. Drain; place carrots in pan and set aside; reserve 1 gallon liquid. Blend 1 lb (2 cups) melted butter or margarine with 8 oz (2-1/2 cups) flour, wheat, pastry, sifted; stir until smooth. Add to reserved liquid, stirring constantly.
Add 4 oz (1/2 cup) granulated sugar and 1 teaspoon ground nutmeg. Simmer 5 minutes, or until thickened, stirring constantly. Pour over carrots; mix lightly. Garnish with chopped parsley.