Seasoned Peas And Carrots Recipe

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Servings: 12

Ingredients

Cost per serving $0.01 view details

Directions

  1. 1. BRING WATER TO A BOIL IN A STEAM-JACKETED KETTLE Or possibly STOCK POT.
  2. 2. Add in VEGETABLES AND STIR WELL.
  3. Add in 1 TBSP SALT.
  4. 4. RETURN TO A BOIL AND COVER.
  5. 5. REDUCE HEAT AND COOK GENTLY FOR INDICATED TIME BELOW Or possibly Till VEGETABLE IS JUST TENDER.
  6. VEGETABLE COOKING TIME Min (APPROX)
  7. ASPARAGUS 5 TO 8 BEANS, GREEN, WAX, Or possibly FRENCH STYLE 5 TO 8 BEANS, LIMA 6 TO 12 BROCCOLI 6 TO 8 BRUSSELS SPROUTS 7 TO 9 CARROTS, SLICES 10 TO 13 CAULIFLOWER 4 TO 8 CORN-ON-THE-COB (100 EARS) 5 - 10 GREENS, COLLARD, MUSTARD, Or possibly TURNIP 15 TO 30 OKRA 4 TO 6 PEAS 7 TO 8 PEAS AND CARROTS 6 TO 8 SPINACH 4 TO 6 SQUASH, SUMMER 7 TO 9 SUCCOTASH 6 TO 12 VEGETABLES, MIXED 7 TO 8
  8. 6. DRAIN AND RESERVE 2 C. OF COOKING LIQUID FOR USE IN STEP 7. PLACE VEGETABLES IN SERVING PAN.
  9. 7. COMBINE MELTED BUTTER Or possibly MARGARINE WITH COOKING LIQUID. POUR AN EQUAL AMOUNT OVER VEGETABLES IN EACH PAN.
  10. NOTE:1. VEGETABLES SHOULD BE COOKED IN PRESCRIBED AMOUNTS OF WATER TO ENSURE THEMAXIMUM AMOUNT OF NUTRIENTS ARE RETAINED.
  11. 2. COOKING TIME REFERS TO THE TIME AFTER WATER HAS RETURNED TO A SECOND BOIL.
  12. 3. USE PROGRESSIVE COOKING FOR VEGETABLES. CALCULATE COOKING TIME AND SCHEDULE PREPARATION FOR QUANTITY NEEDED AT 30 MINUTE INTERVALS. COOK NO MORE THAN 50 PORTIONS AT A TIME.
  13. 4. TAP LIGHLTY TO BREAK UP SOLID BLOCKS. PARTIALLY THAW SPINACH AND OTHER LEAFY GREEN VEGETABLES.
  14. 5. TO PREVENT BREAKING UP, PLACE ASPARAGUS, BROCCOLI, BRUSSELS SPROUTS, AND CAULIFLOWER IN A WIRE BASKET FOR IMMERSION IN BOILING WATER. SERVE 4 TO 5 ASPARAGUS SPEARS, 1 TO 2 BROCCOLI SPEARS, 5 BRUSSELS SPROUTS, Or possibly 3 TO 4 CAULIFLOWER FLOWERETS.
  15. 6. TO COOK IN STEAMER, SEE GUIDELINES FOR STEAM COOKING VEGETABLES
  16. 7. LIMA BEANS REQUIRE 2 C. ADDITIONAL COOKING LIQUID WHEN HELD ON STEAM TABLE.
  17. 8. ONE NO. 8 SCOOP MAY BE USED FOR CARROTS, BEANS, CORN, AND PEAS. SEE
  18. 9. IN STEP 7, 1 TO 2 TSP BLACK PEPPER MAY BE ADDED.
  19. 10. IN STEP 7, 2 Ounce (1 C.) FRESH Minced PARSLEY MAY BE ADDED TO CARROTS, CAULIFLOWER, SQUASH, AND SUCCOTASH.
  20. SERVING SIZE: 1/2 C.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 733g
Recipe makes 12 servings
Calories 210  
Calories from Fat 9 4%
Total Fat 1.04g 1%
Saturated Fat 0.18g 1%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 613mg 26%
Potassium 633mg 18%
Total Carbs 37.47g 10%
Dietary Fiber 13.2g 44%
Sugars 14.66g 10%
Protein 14.03g 22%
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