Author: NH Farm to School


  • HONEY CARROT BARS

    Food Service Version Yield120 small bars, or ~100 large Ingredients10 eggs2 1/2 cups canola oil2 1/2 cups honey2 1/2 tsp vanilla3 1/3 cups all purpose flour3 1/3 cups whole wheat…

  • CARROT CELERIAC SLAW

    Food Service Version Yield15 cups Ingredients10 cups shredded carrots5 cups peeled and shredded celeriac1 ¼ cups raisins1 ¼ cups walnuts10 Tbsp canola oil10 Tbsp lemon juice5 Tbsp honey5 small shallots,…

  • CARROT FRIES

    Food Service Version Yield100 1/2 cup servingsIngredients20 lbs carrots, peeled and cut into thin sticks½ cup vegetable oil4 tsp salt3 tsp ground oregano2 tsp black pepper4 tsp chopped raw garlic…

  • MAPLE-GLAZED CARROTS WITH DILL

    Food Service Version Yield~100 1/2 cup servings Ingredients14 ¼ lbs carrots, sliced1 ¾ cups (or 3 ½ sticks) butter1 ¾ cups maple syrup21 Tbsp chopped fresh dill2 tsp salt2 tsp…

  • BALSAMIC GLAZED BEETS

    Food Service Version Yield50 1/2 cup servings or 100 taste test servings Ingredients10 lbs. beets (scrubbed and trimmed, leaving 1 inch of stems attached)1/2 cup balsamic vinegar1/4 cup plus 1…