Crinkle Cut Carrots
IQF, Grade A carrots, ‘crinkle’ sliced 5/16" thick, hill to valley, with diameters of ⅞" – 1¼". A favorite with customers for taste; a favorite with operators for ease of use and lack of waste.
Ingredients
Carrots
Nutritional Information
Nutrition Facts |
|||||||||||||||||||||||||||||||||||||||
| Serving Size: ⅔ cup (85g) | |||||||||||||||||||||||||||||||||||||||
| Servings Per Container: 2 lb. Package: 10 20 lb. Package: 106 |
|||||||||||||||||||||||||||||||||||||||
| Amount Per Serving | |||||||||||||||||||||||||||||||||||||||
| Calories: 35 Calories From Fat: 0 | |||||||||||||||||||||||||||||||||||||||
| % Daily Value* | |||||||||||||||||||||||||||||||||||||||
| Total Fat 0.0g | 0% | ||||||||||||||||||||||||||||||||||||||
| Saturated Fat 0.0g | 0% | ||||||||||||||||||||||||||||||||||||||
| Trans Fat 0.0g | |||||||||||||||||||||||||||||||||||||||
| Cholesterol 0.00mg | 0% | ||||||||||||||||||||||||||||||||||||||
| Sodium 60mg | 2% | ||||||||||||||||||||||||||||||||||||||
| Total Carbohydrates 7g | 2% | ||||||||||||||||||||||||||||||||||||||
| Dietary Fiber 2.00g | 8% | ||||||||||||||||||||||||||||||||||||||
| Sugars 4.00g | |||||||||||||||||||||||||||||||||||||||
| Protein <1g | |||||||||||||||||||||||||||||||||||||||
|
|||||||||||||||||||||||||||||||||||||||
| |||||||||||||||||||||||||||||||||||||||
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|
|||||||||||||||||||||||||||||||||||||||
Preparation
STOVE TOP:
Bring 3/4 cup water and 2 lbs. frozen vegetables to a boil in a 3 quart sauce pan. Cover and reduce heat to medium. Simmer for 8-10 minutes until product is tender and thoroughly heated. Season and serve.
MICROWAVE:
Place 2 lbs. frozen vegetables and 2 Tbsp. water into a microwave safe dish. Cover and cook on high for 5-6 minutes or until product is thoroughly heated. Stir halfway through cooking time. Season and serve. Note: Microwave ovens vary. Cooking times are approximate.
PRESSURELESS STEAMER:
Place 2 lbs. vegetables in a perforated ½ steamtable pan. Do not add water or cover. Steam product in a preheated pressureless steamer for 4-5 minutes. Serve immediately.
For food safety and quality cook to a temperature of 165°F.
Storage
Store at or below 0ºF (-18°F) or store in freezer compartment of the refrigerator.
Pack
| Catalog# | Pack Size | Case Count | Pallet Tie | Pallet High | Total Pallet | Gross Wt. | Net Wt. | Volume | Length | Width | Height |
|---|---|---|---|---|---|---|---|---|---|---|---|
| 11589 | 2 lb. | 12 | 9 | 6 | 54 | 26.0 | 24.0 | 1.02 | 16 ⅞ | 11 ¼ | 9 |
| 11454 | 20 lb. | 1 | 15 | 5 | 75 | 21.0 | 20.0 | 0.75 | 12 ⅛ | 9 ⅞ | 10 ¾ |
Recipes
Serving Suggestions
COLD CARROT AND RAISIN SALAD
Cook and cool carrots. Place carrots in a large salad bowl with raisins and chopped green onions. Toss salad with mayonnaise, plain yogurt, lemon juice and salt and pepper. Serve as a cold salad or accompaniment.
CARROTS AND CARMELIZED ONIONS
Sauté sliced onions in butter, brown sugar and orange zest (rind). Toss onions with hot steamed carrots and serve.
BALSAMIC BABY CARROTS
Drizzle hot cooked carrots with a tangy-sweet balsamic glaze made from heating wine, balsamic vinegar, sugar and salt to a syrupy consistency.
TROPICAL CARROTS
Toss hot, carrots with butter lime juice. Sprinkle carrots with shredded coconut and fresh chopped mint.
HOME-STYLE CARROTS AND APPLES
Sauté carrots with apples in butter and brown sugar until hot and bubbly for a great side dish to pork chops or roasted chicken. Substitute cranberries for apples on special holiday menues.