Citrus Spiced Green Beans & Carrots
This recipe meets the USDA guidelines for K12 and childcare programs. It was developed by HSUS’s expert chefs and approved by HSUS’s registered dietitians. You can find this recipe below for 50 servings and for 100 servings.
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Process #2 – Same day service
Skill level: advanced
Servings: 50
Ingredients
10 lbs. Green Beans, fresh, trimmed
1 lb. 4 oz. Carrots, fresh, julienned
½ cup Oil, olive or cooking
1 Tbsp. Salt
1 tsp Black Pepper, ground
1 tsp Garlic, granulated
½ cup Orange juice (fresh or bottled)
2 Tbsp. Orange zest (optional)
Servings: 100
Ingredients
20 lbs. Green Beans, fresh, trimmed
2 lb. 8 oz. Carrots, fresh, julienned
1 cup Oil, olive or cooking
2 Tbsp. Salt
2 tsp Black Pepper, ground
2 tsp Garlic, granulated
1 cup Orange juice (fresh or bottled)
¼ cup Orange zest (optional)
Preparation
HACCP – Standard Operating Procedure – Use hand washing procedures before starting recipe.
HACCP- Standard Operating Procedure- Wash all produce before starting this recipe.
1. Rinse beans in large colander.
2. Distribute beans and carrots evenly in steamtable pans (½ pan size).
3. Steam uncovered for 5-7 minutes until bright green and al dente.
4. Chill beans completely in ice bath.
5. Combine oil and seasonings with whisk.
6. In a large bowl, combine green beans, carrots, orange juice and seasoned oil. Mix thoroughly.
7. Transfer to appropriate serving pans and serve cool. Sprinkle with orange zest before placing on serving line.
HACCP Critical Control Point: Hold at 40°F or below.
Serving information
Use a 4 ounce spoodle or portion approximately 15 beans with tongs, to provide ½ cup other vegetable serving.
Nutrition information per 1/2 cup serving
Calories: 47 Total Fat: 2g Saturated Fat: 0g Monounsaturated Fat: 1g Polyunsaturated Fat: 0g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 7g Fiber: 3g Total Sugar: 2g Protein: 2g Sodium: 58mg Vitamin A: 99μg Vitamin C: 28mg Calcium: 40mg Iron: 1mg Folate: 29μg