Augason Farms Dehydrated Diced Carrots are already peeled and diced for you. Add to recipes or salads for extra vitamins and great taste.
- 25 year shelf life*
- 29 servings per can
- 2 lb 6 oz, institutional size (#10) can
- Easy to use, just add water
- Recipes on label
- No refrigeration needed
- For emergency food storage, camping or everyday use
- Non-GMO
- Now Certified Gluten Free
* Sealed/Opened to 1 year. Best when stored in a cool dry place at temperatures between 55°F and 70°F (ideal humidity 15%).
Nutrition Facts:
Nutrition Facts, Ingredients, Directions, Shelf Life, Recipes
Golden Carrots
4 cups Augason Farms Dehydrated Diced Carrots
1 1/4 cups water, divided
1 teaspoon chicken bouillon granules
3 medium onions, sliced, separated into rings
2 tablespoons butter or margarine
1 tablespoon all-purpose flour
1 teaspoon salt
1 teaspoon honey
1/4 teaspoon sugar
Dash of pepper
In a saucepan, combine carrots, 1/2 cup water and bouillon. Bring to a boil. Reduce heat; cover and cook for 5 minutes or until carrots are crisp-tender. Drain carrots, reserving liquid. Set carrots aside and keep warm. In large skillet melt butter and sauté onions for 10 minutes. Sprinkle with flour; stir until blended. Stir in salt, honey, sugar, pepper and reserved cooking liquid until blended. Add remaining water; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in carrots; heat through. Makes 8 servings.
Carrots Au Gratin
4 tablespoons melted butter, divided
1/4 cup saltine cracker crumbs
2 tablespoons grated parmesan cheese
2 1/2 to 3 cups Augason Farms Dehydrated Diced Carrots
2 tablespoons Augason Farms Dehydrated Diced Red & Green Bell Peppers
1 tablespoon Augason Farms Dehydrated Chopped Onions
Salt and pepper to taste
In a small bowl, toss 2 tablespoons of melted butter with cracker crumbs, parmesan cheese, and the salt & pepper; set aside. Cook carrots, pepper mix, and onion in salted boiling water just until tender. Drain. Stir in remaining 2 tablespoons butter. Top carrots au gratin with buttered crumbs and bake 20 minutes at 350°F. Serves 4 to 6.
