Servings: 100 Portions
Portions: 1/2 Cup Each
20 lb. carrots, fresh, cut in 2-inch strips
4-1/2 tablespoon (3 oz) salt
2 gallon water, boiling
5 cups (1 lb 4 oz) milk, nonfat, dry
5-1/2 quart 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 tablespoon salt
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:
25 lb fresh carrots A.P. will yield 20 lb carrots cut in 2-inch strips.
Carrots may be sliced instead of strips, if desired.
26-No. 303 can or 4-No. 10 can canned carrots may be used instead of fresh carrots.
Omit salt. Bring canned carrots in liquid to a boil. Drain; proceed with remaining steps.
1-1/2 gallon other types of milk may be substituted for nonfat dry milk and water.