Accompaniment of vegetables | Le Delas Rungis
Accompaniment of individual or multi-portion vegetables to be heated
Tout simplement une semoule de couscous agrémentée de raisins secs.
A vegetable filling for couscous consisting of carrots, zucchini, turnips, chickpeas, celery and peppers cooked in a spicy jus.
Retortillat is the truffade of Aubrac: the delicious combination of hash browns, fresh tome made from raw Aubrac milk and matured Laguiole AOP. The fresh tome brings string and cheese flavor; the refined Laguiole comes to forge the character of this traditional dish.
The recipe for this product has been guaranteed gluten-free by its producer (no cross-contamination not guaranteed).
Ces haricots verts extra-fins sont cuisinés et assaisonnés par la division Traiteur de la Maison Hatdouin. Sans conservateurs, ils sont conditionnés sous atmosphère protectrice pour préserver fraîcheur et saveur. Ces haricots verts français 81 %, sont relevés d'oignon, d'ail, de persil, d'huile de tournesol et grignons d'olive, de sel et de poivre. Sans aucun conservateur ni exhausteur de goût, cette recette traditionnelle met en avant le goût délicat du légume, accompagné de notes d'ail et d'oignon. Choisi avec soin par Le Delas Rungis, ce produit répond aux attentes des professionnels en quête d'authenticité et de praticité.
Usages culinaires :
► Accompagnement rapide : réchauffez à feu doux ou au micro-ondes (650 W, 4–5 min) et servez en garniture de viandes grillées ou rôties.
► Plat traiteur : intégrez-les dans un wok de légumes, un gratin léger ou une poêlée printanière.
► Entrée express : disposez-les tièdes sur une assiette, arrosez d'une huile d'olive parfumée et ajoutez une pincée de fleur de sel.
► Buffet froid : prêts à l'emploi, ils offrent une alternative saine et colorée pour vos buffets ou plateaux traiteur.
This aligot is made from fresh Bintje potatoes, enriched with thick cream from the skimming of whey and fresh Tome cheese from Aubrac made from raw and whole milk. Its superior quality lies in the use of fresh Tome de l'Aubrac produced with raw, whole milk according to demanding specifications.
Method of preparation: pour the contents of the tray into a saucepan, heat over medium heat, stirring with a spatula for a few minutes, stretch the Aligot several times.
You can decorate it according to your tastes with pepper, garlic, nutmeg, meat juice or even bacon bits.
The Aligot de l'Aubrac goes very well with a roast, red meats, grilled meats, or sausages.
A bit of history: a traditional dish from the Aubrac region, Aligot was originally the main course distributed by the monks of Aubrac to pilgrims going to Santiago de Compostela. It was then prepared with breadcrumbs, replaced in the course of the 19th century by potatoes.
Caponata is a typical dish of Sicilian cuisine, made with aubergines, tomatoes, onions, celery, and sliced green olives. The capers give it a sour note and the currants a sweet note. Olive oil coats everything. This caponata offers a stewed texture with beautiful vegetable highlights and allows multiple uses, cold or hot, as an appetizer, toast, as a starter or as a garnish. You can use it for example as an accompaniment to grilled meats, as an antipasti on a bruschetta...
Deliciously buttery and creamy, this purée is as good as an excellent home-made purée. It's one of the best-sellers in our Le Delas Rungis selection. Its secret: a gourmet recipe with good butter and cream, seasoned with a hint of Camargue salt, with no unnecessary additives or preservatives.
Deliciously creamy, this creamed spinach is made with fresh spinach leaves and smooth cream. It's one of the best-sellers in our Le Delas Rungis selection. Its secret is a delicious creamy recipe, with a touch of Camargue salt and spices, and no superfluous preservatives.
Derived from traditional Alsatian gastronomy, potato pancakes, known as roestis, röstis or rostis, are made of finely grated potatoes, enhanced with spices, onions and chopped parsley. Entirely prepared by hand, the potato pancakes are formed with a ladle and browned on both sides in a sauté pan. Potato pancakes are a light dish with a green salad or an original accompaniment to any grilled meat. Heat the fresh potato pancakes in a traditional oven at 180°C for 7 to 8 minutes without adding fat.
Derived from traditional Alsatian gastronomy, potato pancakes, known as roestis, röstis or rostis, are made of finely grated potatoes, enhanced with spices, onions and chopped parsley. Entirely prepared by hand, the potato pancakes are formed with a ladle and browned on both sides in a sauté pan. Potato pancakes are a light dish with a green salad or an original accompaniment to any grilled meat. Heat the fresh potato pancakes in a traditional oven at 180°C for 7 to 8 minutes without adding fat.
Derived from traditional Alsatian gastronomy, potato pancakes, known as roestis, röstis or rostis, are made of finely grated potatoes, enhanced with spices, onions and chopped parsley. Entirely prepared by hand, the potato pancakes are formed with a ladle and browned on both sides in a sauté pan. Potato pancakes are a light dish with a green salad or an original accompaniment to any grilled meat. Heat the fresh potato pancakes in a traditional oven at 180°C for 7 to 8 minutes without adding fat.
Le Delas has chosen these deep-fried pommes grenaille with parsley, the ideal solution for chefs looking to save time without compromising on quality. Their small 400g format means there's no waste in the kitchen, and they're also great for takeaway sales. Ready to heat up in the oven or microwave, they provide a quick and tasty accompaniment to grilled meat, fish or vegetables. Their careful preparation, with a touch of parsley, guarantees irresistible flavour and saves precious time in the kitchen, while simplifying your serving.
These galettes, emblematic specialties of the Alsatian culinary art, are made without coloring or preservatives. Brown them in a pan with or without fat. Or place them in the oven for a few minutes. They are perfect on a barbecue during the summer. For vegetarians, with a salad, this is a great option.
These galettes, emblematic specialties of the Alsatian culinary art, are made without coloring or preservatives. Brown them in a pan with or without fat. Or place them in the oven for a few minutes. They are perfect on the barbecue during the summer. For vegetarians, with a salad, this is a great option.
Prepared with quality ingredients, this tasty mashed potato with butter is a must for your menus or staff lunches. Reheat in the packaging in a bain-marie or steam oven at 85°C/90°C for 30 to 35 minutes.
Le Delas a sélectionné ce mélange savoureux de légumes tajine, composé de courgettes, carottes, oignons, pruneaux et olives vertes, relevé d'épices et de notes d'agrumes avec du citron confit. Facile à préparer, réchauffez directement dans l'emballage au four vapeur à 85-90°C pendant 25-30 minutes ou au bain-marie dans de l'eau frémissante pendant la même durée. Conservez entre 0 et 4°C et consommez dans les 14 jours suivant la réception. Une proposition authentique et pratique pour vos menus ou plats du jour, à servir avec une tajine d'agneau miel abricots et pruneaux ou une tajine de poulet citronné aux olives et poivrons par exemple.
This ratatouille, produced by Maison Hardouin's delicatessen division, is a generous blend of tomatoes (30%), courgettes (16%), aubergines (16%), onions (8%), red peppers (5%) and green peppers (5%), topped with a clever mix of Provencal herbs (rosemary, basil, thyme, marjoram, savory), garlic and pepper. With no preservatives, each tray is packed in a protective atmosphere to guarantee freshness, colour and authentic flavour. Carefully selected by Le Delas Rungis, this ratatouille offers a perfect balance between melting vegetables and fragrant herbs.
Culinary use :
► Side dish: reheat and serve as a garnish for roast meat, grilled fish or roast chicken.
► Vegetarian dish: top with quinoa, rice or fresh pasta for a complete, balanced meal.
► Gratin: sprinkle with Parmesan and spend a few minutes in the oven for a light gratin.
► Tartine gourmande: place on a slice of toast, add a drizzle of olive oil and a poached egg for a tasty brunch.
How to use ► Reheat in a conventional oven: preheat to 180°C, remove the film and lid, place the tray in the centre of the oven and reheat for 15 minutes.