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Gingered Carrots USDA Recipe for Family Child Care

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.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Side Dish, vegetarian
Cuisine: Chinese
Keyword: Recipes for Home
Age Group: Ages 3-5
Serving Size: 6
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
6 Servings
Calories: 31

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

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  • 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

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

Serving: 0¼ cup | Calories: 31 | Total Carbohydrate: 6g | Protein: 0g | Total Fat: 1g | Saturated Fat: 1g | Sodium: 72mg | Dietary Fiber: 1g | Total Sugars: 2g | Calcium: 14mg | Iron: 0mg