Carrots and Parsnips With Cardamom And VegetarianChef

Source: CHEF

Serves: 60 – 3 ½ oz. portions

Prep time: 30m

Cook time: 20m

Ingredients

8 lbs. Carrots
8 lbs. Parsnips
1 lb. butter
6 tsp. ground cardamom
Salt and White Pepper to taste
3 ¼ c. Pummelo juice

Directions

Peel and batonnet the carrots. Mix all the ingredients together and place in hotel pans, covered with foil. Bake until tender at 350 degrees Fahrenheit.

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Side Pummelo Carrots-Parsnips

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