Frank's Recipes! Lyonnaise Carrots for 100

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Lyonnaise Carrots for 100

Servings: 100 Portions (1 Pan)
Portions: 1/2 Cup Each
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 400 degrees Oven

3 3/4 gallon (20 lb) carrots, fresh, cut in 1 l/2-inch strips
1/2 cup (4 oz) sugar, granulated
3 tablespoon (2 oz) salt
2 1/2 gallon water, boiling
3 cups (1 lb) onions, dry, chopped
2 cups (1 lb) butter or margarine
1 1/2 tablespoon (1 oz) salt
1 teaspoon pepper, black
1/2 cup (1 oz) parsley, fresh finely chopped

Add 3 tablespoon salt to 2 1/2 gallon boiling water. Add carrots and sugar to salted water. Bring
to a boil; boil 15 minutes. Drain; place in pan. Saute onions in butter or margarine
until light yellow; add to carrots. Add 1 1/2 tablespoon salt and pepper; mix lightly. Bake 30
minutes. Garnish with parsley before serving.

NOTE:
25 lb fresh carrots A.P. will yield 20 lb carrots.

26-No. 303 can canned carrots may be used in the place of fresh carrots. Omit adding
carrots to salted water and boiling for 15 minutes. Drain canned carrots and place in
pan. Continue remaining steps in recipe.

20 lb fresh, sliced, ready-to-use carrots or 20 lb frozen, sliced carrots may be used
in place of fresh carrots. Follow all steps.