Mix of frozen vegetables, ratatouille, salad, couscous...

This professional-grade frozen vegetable medley (IQF - Individually Quick Frozen) is composed of the five traditional vegetables found in a vegetable medley, with a specific proportion of each ingredient (originating in the European Union): ► Carrots (10x10x10 mm cubes): minimum 24% ► Turnips (10x10x10 mm cubes): minimum 8% ► Peas (< 9.3 mm): minimum 24% ► Flageolet beans (unsorted): minimum 8% ► Green beans (< 20 mm): minimum 16% This product is guaranteed GMO-free, additive-free and non-irradiated. Professional culinary uses: Frozen mixed vegetables are a versatile and practical base for optimising preparation time in the kitchen: ► Salads and cold starters: Ideal for classic mixed vegetable salads, often prepared with mayonnaise, and for cold buffet garnishes. ► Garnishes and Side Dishes: Perfect for accompanying meat, fish, or for enriching soups and stews (pot-au-feu). ► Catering and Food Service: The IQF frozen format allows for easy portioning and prevents waste, while ensuring a mix of evenly sized vegetables for a consistent presentation. ► Nutritional benefits: Low in fat (< 0.5 g/100 g) and a source of fibre (4.0 g/100 g). Storage and preparation instructions: ► Storage: Frozen product, best stored at −18°C until the use-by date indicated on the packaging. ► Preparation: Cook directly without prior thawing. Cooking time is reduced compared to fresh vegetables. Season after cooking. ► Safety: Never refreeze a thawed product.

Pre-cooked by boiling. Pan-fried ready to be re-heated. Easy to portion.

Carrot, green bean, flageolet, turnip, garden peas.

Pre-cooked by boiling. Vegetables coated in sauce. Easy to portion.

Pre-cooked by boiling. Pan-fried ready to be re-heated. Easy to portion.

Pre-cooked by boiling. Pan-fried ready to be re-heated. Easy to portion.

As an ingredient or accompaniment. Quick and easy to use.

Each vegetable is blanched separately for optimal cooking.

Each vegetable is blanched separately for optimal cooking.

Time saving, for garnishes or hors d'oeuvre.

This pan-fried is ideal to accompany your meat and fish! A combination of vegetables (red, yellow and green pepper strips, tomatoes, grilled zucchini sticks, pre-fried onion) and rice, served with a sauce made of olive oil, tomato, garlic and aromatic herbs oregano, rosemary and basil . The pan is ready to be reheated and easily portioned.

Each vegetable is blanched separately for optimal cooking.

Trio of steamed vegetables: flat bean, carrot and broccoli.