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Gingered Carrots USDA Recipe for Child Care Centers

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
¹⁄4 cup (2 oz spoodle) provides ¹⁄4 cup vegetable.
SOURCE
Team Nutrition CACFP Multicultural Recipe Project.
Course: Side Dish, vegetarian
Cuisine: Chinese
Keyword: Child Care Centers, CACFP
Age Group: Ages 3-5
Serving Size: 25-50
Program Type: CACFP
Program Meal Type: Lunch, Supper
Conventional Meal Category: Side Dish, Vegetarian
Program Meal Component: Vegetables
Vegetable Subgroup: Red-Orange Vegetables
Meal Service Temperature: Hot
Cooking Method: Steam
Season: Summer, Fall, Spring, Winter
25 Servings
Calories: 31

Ingredients

25 Servings

    Weight

    • 32 fl oz Water
    • 2 lb 9½ oz *Carrots, fresh, peeled, sliced diagonally
    • - - Honey
    • - - Lemon juice, fresh squeezed, seeds removed or lemon juice bottled
    • - - Parsley, dried (optional)
    • - - Margarine, unsalted, trans-fat free
    • - - Ginger, grated, fresh
    • - - Salt, table

    Measure

    • 4 cups Water
    • 2 qt 1 cup *Carrots, fresh, peeled, sliced diagonally
    • ¼ cup Honey
    • 1 Tbsp 1 tsp Lemon juice, fresh squeezed, seeds removed or lemon juice bottled
    • 1 Tbsp 1 tsp Parsley, dried (optional)
    • 1 Tbsp 1 tsp Margarine, unsalted, trans-fat free
    • 2 tsp Ginger, grated, fresh
    • ½ tsp Salt, table

    50 Servings

      Weight

      • 32 fl oz Water
      • 5 lb 3 oz *Carrots, fresh, peeled, sliced diagonally
      • - - Honey
      • - - Lemon juice, fresh squeezed, seeds removed or lemon juice bottled
      • - - Parsley, dried (optional)
      • - - Margarine, unsalted, trans-fat free
      • - - Ginger, grated, fresh
      • - - Salt, table

      Measure

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

      -

      25 Servings

        Weight

        • 32 fl oz Water
        • 2 lb 9½ oz *Carrots, fresh, peeled, sliced diagonally
        • - - Honey
        • - - Lemon juice, fresh squeezed, seeds removed or lemon juice bottled
        • - - Parsley, dried (optional)
        • - - Margarine, unsalted, trans-fat free
        • - - Ginger, grated, fresh
        • - - Salt, table

        Measure

        • 4 cups Water
        • 2 qt 1 cup *Carrots, fresh, peeled, sliced diagonally
        • ¼ cup Honey
        • 1 Tbsp 1 tsp Lemon juice, fresh squeezed, seeds removed or lemon juice bottled
        • 1 Tbsp 1 tsp Parsley, dried (optional)
        • 1 Tbsp 1 tsp Margarine, unsalted, trans-fat free
        • 2 tsp Ginger, grated, fresh
        • ½ tsp Salt, table

        50 Servings

          Weight

          • 32 fl oz Water
          • 5 lb 3 oz *Carrots, fresh, peeled, sliced diagonally
          • - - Honey
          • - - Lemon juice, fresh squeezed, seeds removed or lemon juice bottled
          • - - Parsley, dried (optional)
          • - - Margarine, unsalted, trans-fat free
          • - - Ginger, grated, fresh
          • - - Salt, table

          Measure

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

          Instructions

          • Add about 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 steam until carrots are tender, but not mushy, about 9–10 minutes.
            Critical Control Point: 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 immediately. Serve ¹⁄4 cup (2 oz spoodle).
            Critical Control Point: Hold at 140 °F or higher.

          Notes

          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
          Chef Tips
          Various methods of steaming include a double boiler, microwave, or steamer. Time will vary according to the method used.
          Food Safety Tips
          Honey should not be given to or used in foods for children under 1 year of age, 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.
          Variations
          Frozen carrot coins may be substituted for the fresh carrots.

          Nutrition

          Serving: 0¹⁄4 cup (2 oz spoodle) | Calories: 31 | Total Carbohydrate: 6g | Protein: 0g | Total Fat: 1g | Saturated Fat: 0g | Sodium: 72mg | Dietary Fiber: 1g | Total Sugars: 2g | Calcium: 14mg | Iron: 0mg