Gingered Carrots USDA Recipe for Family Child Care Homes

Age Group: Ages 3-5
Serving Size: 6
Ginger, also known as ginger root, is a popular spice used in traditional Chinese cooking. It can be found in soups, stews, marinades, and stir-fried dishes. If you want to experience the full, bold flavor of ginger, mince or grate it. For a lighter flavor, cut the ginger into long slivers.
CACFP CREDITING INFORMATION
¼ cup provides ¼ cup vegetable.
SOURCE
Team Nutrition CACFP Multicultural Recipe Project.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients
 

  • 2 cups Water
  • 2 cups Carrots, fresh, peeled, sliced diagonally
  • 1 Tbsp Honey
  • 1 tsp Lemon juice, fresh squeezed, seeds removed; or lemon juice, bottled
  • 1 tsp Parsley, dried (optional)
  • 1 tsp Margarine, unsalted, trans-fat free
  • ½ tsp Ginger, fresh, grated
  • ⅛ tsp Salt, table

Quantity
 

  • 2 cups Water
  • 2 cups Carrots, fresh, peeled, sliced diagonally
  • 1 Tbsp Honey
  • 1 tsp Lemon juice, fresh squeezed, seeds removed; or lemon juice, bottled
  • 1 tsp Parsley, dried (optional)
  • 1 tsp Margarine, unsalted, trans-fat free
  • ½ tsp Ginger, fresh, grated
  • ⅛ tsp Salt, table

Ingredients
 

  • 2 cups Water
  • 2 cups Carrots, fresh, peeled, sliced diagonally
  • 1 Tbsp Honey
  • 1 tsp Lemon juice, fresh squeezed, seeds removed; or lemon juice, bottled
  • 1 tsp Parsley, dried (optional)
  • 1 tsp Margarine, unsalted, trans-fat free
  • ½ tsp Ginger, fresh, grated
  • ⅛ tsp Salt, table

Quantity
 

  • 2 cups Water
  • 2 cups Carrots, fresh, peeled, sliced diagonally
  • 1 Tbsp Honey
  • 1 tsp Lemon juice, fresh squeezed, seeds removed; or lemon juice, bottled
  • 1 tsp Parsley, dried (optional)
  • 1 tsp Margarine, unsalted, trans-fat free
  • ½ tsp Ginger, fresh, grated
  • ⅛ tsp Salt, table
*See Marketing Guide

Ingredients
 

  • 2 cups Water
  • 2 cups Carrots, fresh, peeled, sliced diagonally
  • 1 Tbsp Honey
  • 1 tsp Lemon juice, fresh squeezed, seeds removed; or lemon juice, bottled
  • 1 tsp Parsley, dried (optional)
  • 1 tsp Margarine, unsalted, trans-fat free
  • ½ tsp Ginger, fresh, grated
  • ⅛ tsp Salt, table

Quantity
 

  • 2 cups Water
  • 2 cups Carrots, fresh, peeled, sliced diagonally
  • 1 Tbsp Honey
  • 1 tsp Lemon juice, fresh squeezed, seeds removed; or lemon juice, bottled
  • 1 tsp Parsley, dried (optional)
  • 1 tsp Margarine, unsalted, trans-fat free
  • ½ tsp Ginger, fresh, grated
  • ⅛ tsp Salt, table
*See Marketing Guide

Ingredients
 

  • 2 cups Water
  • 2 cups Carrots, fresh, peeled, sliced diagonally
  • 1 Tbsp Honey
  • 1 tsp Lemon juice, fresh squeezed, seeds removed; or lemon juice, bottled
  • 1 tsp Parsley, dried (optional)
  • 1 tsp Margarine, unsalted, trans-fat free
  • ½ tsp Ginger, fresh, grated
  • ⅛ tsp Salt, table

Quantity
 

  • 2 cups Water
  • 2 cups Carrots, fresh, peeled, sliced diagonally
  • 1 Tbsp Honey
  • 1 tsp Lemon juice, fresh squeezed, seeds removed; or lemon juice, bottled
  • 1 tsp Parsley, dried (optional)
  • 1 tsp Margarine, unsalted, trans-fat free
  • ½ tsp Ginger, fresh, grated
  • ⅛ tsp Salt, table
*See Marketing Guide

Ingredients
 

  • 2 cups Water
  • 2 cups Carrots, fresh, peeled, sliced diagonally
  • 1 Tbsp Honey
  • 1 tsp Lemon juice, fresh squeezed, seeds removed; or lemon juice, bottled
  • 1 tsp Parsley, dried (optional)
  • 1 tsp Margarine, unsalted, trans-fat free
  • ½ tsp Ginger, fresh, grated
  • ⅛ tsp Salt, table

Quantity
 

  • 2 cups Water
  • 2 cups Carrots, fresh, peeled, sliced diagonally
  • 1 Tbsp Honey
  • 1 tsp Lemon juice, fresh squeezed, seeds removed; or lemon juice, bottled
  • 1 tsp Parsley, dried (optional)
  • 1 tsp Margarine, unsalted, trans-fat free
  • ½ tsp Ginger, fresh, grated
  • ⅛ tsp Salt, table
*See Marketing Guide

Instructions
 

  • Add 1–2 inches of water to a small stockpot with a steamer basket or a double boiler. Bring water to a rolling boil.
  • Add carrots to the steamer basket or double boiler, and cook until carrots are tender, but not mushy, 9–10 minutes. Heat to 140 °F or higher for at least 15 seconds.
  • Prepare ginger glaze while carrots are cooking by combining the remaining ingredients in a medium mixing bowl. Pour hot steamed carrots into the ginger glaze, and stir until honey and margarine melt.
  • Serve ¼ cup.
    Critical Control Point: Hold at 140 °F or higher.

Nutrition INFORMATION

Gingered Carrots USDA Recipe for Family Child Care Homes
Amount Per Serving
 
0 ¼ cup
Calories
31
Total Fat
 
1
g
2
%
Saturated Fat
 
1
g
6
%
Sodium
 
72
mg
3
%
Total Carbohydrate
 
6
g
2
%
Dietary Fiber
 
1
g
4
%
Total Sugars
 
2
g
2
%
Protein
 
0
g
0
%
Calcium
 
14
mg
1
%
Iron
 
0
mg
0
%
N/A=data not available
*Marketing Guide
The CHEF TIPS:
Food Safety Tip
Honey should not be given to or used in foods for children under 1 year old, as it may contain botulism spores, which can cause infant botulism. This is a serious type of food-related illness that can make a baby very sick.
Yield / Volume