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Product Recipes |
| Nutrition Facts |
Serving Size 3 oz. (85g)
Servings Per Container 16 |
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| Amount Per Serving |
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| Calories 30 Calories from fat 0 |
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| % Daily Value * |
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| Total Fat 0g | 0% |
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 | Saturated Fat 0g | 0% |
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| Trans Fat 0g | |
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| Cholesterol 0mg | 0% |
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| Sodium 40mg | 2% |
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| Total Carbohydrates 5g | 2% |
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| Dietary Fiber 2g | 8% |
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| Sugars 3g | |
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| Protein 1g | |
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| Vitamin A 15% | | Vitamin C 25% |
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| Calcium 2% | | Iron 4% |
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| * Percent Daily Values are based on a 2,000 calorie diet. |
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| Product Benefits |
- Vivid colored vegetables with eye catching plate appeal.
- Carefully harvested and individually quick-frozen.
- Save time and simplify labor with very little prep work.
- Reliable year-round availability
- Vegetarian and vegan menu application.
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| Specifications |
- Broccoli Florets 30%
- Cauliflower 24%
- Bias Cut Carrots 23%
- Bias Cut Yellow Carrots 23%
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| Prep Instructions |
- KEEP FROZEN UNTIL READY TO USE, IF THAWED DO NOT REFREEZE.
- TO SERVE COLD: For food safety and quality, prepare vegetables as stated below then cool as rapidly as possible to refrigerated temperatures. Do not overcook.
- STOVE TOP: Bring 5 qts of water to boil in a 7-qt pot. Add frozen vegetables to boiling water. Cover and cook, stirring occasionally. Cook for 8 minutes. Drain and Serve
- STEAMER: Arrange blend in slotted full sized steam table pan. Steam for 4 to 5 minutes.
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| Menu Suggestions |
- Ready to serve or recipe-ready for signature sides, sautés, pastas and or stir-fry.
- Steam for a bright and colorful side dish.
- Cook and toss with pasta and cream sauce for vegetable primavera.
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| Ingredients |
| Broccoli florets, cauliflower, bias cut carrots, bias cut yellow carrots. |
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