Carrot Moroccan Style
Portion Size: ½ cup carrots
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 4 cups medium carrots | Washed, peeled and sliced in ¼ -inch rounds |
| 1 cup water | |
| ¼ teaspoon cayenne pepper | |
| 3 teaspoons ground cumin | |
| 1 tablespoon honey | |
| 3 teaspoons fresh lemon juice | |
| 1 tablespoon olive oil | |
| 1 tablespoon dried mint leaves |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Steam carrots in water covered until just tender, approximately 6 minutes. | Cook until internal temperature reaches 135°F. |
| 2 | In a medium sized bowl, mix cayenne, cumin, honey and lemon juice. | |
| 3 | Whisk in olive oil. | |
| 4 | Drain excess water (if any) and toss warm carrots with vinaigrette. Season with salt and pepper. Serve warm. |
Variations: Carrots can be steamed, braised, microwaved, roasted, stir fry. May add choice of herbs or spices for flavor.
Time Temperature Sensitive food. Food safety Standards: hold food for service at an internal temperature above 140° F. Do not mix old product with new. Cool leftover product quickly (within 4 hours) to below 41° F. Follow proper cooling procedures. Store leftovers in a tightly sealed, labeled and dated container. Use leftover within 72 hours if stored in refrigerator or 30 days if stored in the freezer. Reheat leftover product quickly (within 2 hours) to 165 degrees F for 15 seconds. Reheat left over product only once; discard if not used. Cold holding at 41°F or colder or using time alone (less than four hours).
