Braised Carrots – IDDSI Level 4 Recipe

Braised carrots are carrots cooked in stock for extra flavour.

This tasty braised carrots recipe can be used as a great side dish for a meal or to use in multiple component recipes, such as casseroles.

Reform Processes: Exclude, Tenderise, Finely Process and Texturise.

Ingredients

 

500g Carrots

1000ml Beef/Chicken/Lamb/Vegetable Stock

Food Thickener

Reform Processes

 

Carrots

  1. Exclude stalk end
  2. Tenderise the carrots so they can be Finely Processed effectively
  3. Finely process so the carrot is completely smooth
  4. Finely process to ensure there are no lumps
  5. Texturise the carrot to the correct consistency so that it passes the IDDSI Fork Drip and Spoon Tilt tests

Method

 

  1. Exclude the carrot stalk end, peel the skin and cut into 5mm slices.
  2. Tenderise the carrot by simmering in the appropriate stock until very tender.
  3. Drain and reserve the stock and finely process the cooked carrot in a blender until completely smooth.
  4. Check the consistency using the IDDSI Fork Drip and Spoon Tilt test.
  5. Texturise by thickening with food thickener or thinning with a little of the reserved stock.

IDDSI Audit – Use appropriate IDDSI Level 4 – Pureed Audit Sheet

IDDSI Testing Methods:

No lumps
IDDSI Fork Drip Test
IDDSI Spoon Tilt Test

Quality Audit: 5/5

Nutrition – 1/1
Flavour – 1/1
Colour – 1/1
Smell – 1/1
Composition – 1/1

Label

Audit and serve the food at a temperature of 65C.