Commodity Sliced Medium Carrot, 7.5 Pound, 6 Per Case

Soups and stews: Add directly to broth-based soups, hearty stews, and pot roasts where the slices hold their shape during long simmering.
Side dishes: Warm and toss with butter, honey glaze, or fresh herbs for a quick, colorful side on any entrée plate.
Salads: Drain and chill for cold vegetable salads, carrot-raisin salad, or mixed green additions that benefit from a tender but firm texture.
Casseroles and bakes: Layer into vegetable casseroles, shepherd’s pie, or pot pie fillings where even slices distribute well throughout the dish.
School and institutional menus: Serve as a USDA-compliant vegetable component in reimbursable meal programs, with consistent portioning per serving.

• Commercial kitchens and restaurants looking to reduce vegetable prep labor
• School nutrition directors needing reliable, shelf-stable vegetable options
• Healthcare and senior living dining programs requiring tender, easy-to-chew vegetables
• Caterers and event planners managing large-batch menu production
• Food banks and emergency feeding operations stocking shelf-stable produce

Drain the desired quantity and add directly to simmering soups, stews, or casseroles. For side dishes, heat gently in a saucepan with butter, seasonings, or glaze until warmed through. To serve cold, drain, rinse under cool water, and refrigerate for at least 30 minutes before adding to salads. Once a can is opened, transfer any unused portion to a covered, non-metallic container and refrigerate; use within three to four days for best quality.

Sliced medium carrots are a staple ingredient in commercial vegetable soup blends, beef stew bases, and chicken pot pie fillings. They also appear frequently in buffet-style glazed carrot sides, holiday catering menus, and school lunch vegetable cups. Their uniform cut makes them easy to portion by scoop or scale in high-volume tray-line service.