Rainbow Carrots

Name: Rainbow Carrots
Yield: 24 14-oz. servings
Ingredients: 8

Servings

24 14-oz. servings

12 oz. Primo Gusto Prosciutto Ham, Boneless Halves
3 tsp. GFS Canola Oil Pan Coating Spray
12 oz. Markon Ready-Set-Serve Green Onions
to taste Kosher Salt
to taste Trade East Ground Black Pepper
288 ct. (Recipe) Whole Roasted Rainbow Carrots
12 oz. GFS Unsalted Butter Prints
12 oz. (Recipe) Fresh Herb Blend

Recipe Preparation

Preparation Instructions
Slice the prosciutto into ½ oz. pieces on an electric slicer. Place the slices side by side on a parchment-lined sheet pan. Place in a 325°F convection oven. Cook 10 minutes or until crunchy. Place in a storage container. Cover until needed.

To prepare à la carte:
1. Lightly spray ½ oz. of green onion tops with pan spray. Place on a heated sauté pan. Caramelize on one side. Season to taste with salt and pepper.

2. Place 12 oz. of rainbow carrots on an oiled metal baking pan. Place in a heated 350°F convection oven. Cook 10 minutes or until just warmed through.Stack the carrots in a warmed serving dish.

3. Place a ½ oz. of butter and ½ tsp. of fresh herb blend in a heated sauté pan. As soon as the butter begins to foam, pour over the carrots. Break ¼ oz. of crunchy prosciutto over the top of the carrots. Place the green onions on top of the carrots.