Vacuum cooked vegetables
We take care of your preparation, this way you can focus on what really matters: surprising your guests.
Flavors, flavors, flavors. Sous-vide cooked vegetables have many advantages. The flavors, nutrients and the color will be retained during the cooking process. Rest during peak hours. Thanks to the sous-vide method the products have a longer expiration date. This way you won’t have to throw away too quick and you can always have them in stock. And all this pure and natural and without any preservatives.
Carrots
Article number 261002, 500 grams
Processing: Peeled and with a piece of foliage.
Taste: Concentrated sweet taste.
Preparation: Stew in a knob of butter or roast them.
Combine with: Very nice with flavors like sesame, orange peel or green herbs.
Chicory
Article number 261000, 500 grams
Processing: Small size chicory with a few drops of lemon juice.
Taste: Characteristic chicory taste, perfectly cooked without discoloration.
Preparation: For example, cut in half lengthwise and then roast on the cutting edge.
Black salsify
Article number 261001, 500 grams
Processing: Peeled and packed with a few drops of lemon juice.
Taste: Rich and creamy taste.
Preparation: For example, heat in some butter and vegetable stock. But also very nice when roasted.
Combine with: Very nice with poultry and mushrooms.
Yellow beets
Article number 261004, 500 grams
Processing: Peeled and cut in 1/8 wedges.
Taste: Mild and earthy taste. Bright yellow color.
Preparation: Heat up in a knob of butter. Or use a little bit of smoked olive oil for an exciting taste.
Combine with: Lots of combinations with beets are a hit.
Are you looking for an easy but tasty vegetable garnish that’s still modern these days? Roast sous-vide cooked vegetables! Pat dry the vegetables with a paper towel and cut, for example, the chicory lengthwise in half. Roast the chicory on the cutting edge in a non-stick pan with a little bit of clarified butter. You don’t need more than a bit of sea salt to bring out all the flavors.
Fennel
Article number 261003, 500 grams
Processing: Cut into quarters with the end and the foliage still attached.
Taste: With a beautiful fennel taste with hints of anise. fresh and crispy.
Preparation: Stew briefly.
Combine with: Amazing with bouillabaisse or other dishes with fish.
Butternut squash
Article number 261005, 500 grams
Processing: Peeled and cut in pieces.
Taste: Soft pumpkin taste.
Preparation: Roast shortly in the pan or oven. Also very nice from the barbecue.
Combine with: Hazelnuts, crème fraîche or pumpkin seeds.
Parsnip
Article number 261012, 500 grams
Processing: Peeled and cut in half.
Taste: A beautiful sweet anise taste.
Preparation: Roast briefly in a pan or oven.
Combine with: A perfect combination with meat.
Asparagus
Article number 261019, 800 grams
Processing: Peeled and trimmed AA asparagus.
Taste: The asparagus flavor doesn´t get any more pure than this. The ultimate taste.
Preparation: Heat briefly in the steam oven or pan with a knob of butter.
Combine with: Lots of surprising combinations are possible, although the classics Always remain succesfull.
Your choice. Our sous-vide cooked vegetables are a reliable base. You choose, stew in a knob of butter or roast on the barbecue, the possibilities are endless.
Whites of leek
Article number 261021, 500 grams
Processing: The white pieces of leek in 10 cm.
Taste: Creamy, soft and concentrated leek taste.
Preparation: For example, cut in half lengthwise and then roast on the cutting edge. Or try to make slices so you can see the layers.
Combine with: Nice with melted vanilla butter or vadouvan.
Banana shallot
Article number 261023, 500 grams
Processing: Cleaned.
Taste: Intense shallots taste.
Preparation: Cut in half lengthwise and roast on the cutting edge.
Combine with: Use cold with pate and terrine. When roasted, lots of combinations are great.
Celeriac
Article number 261041, 9 pc./ 750 grams
Processing: Even discs.
Taste: Aromatic and sweet.
Preparation: Great for grilling straight from the package.
Combine with: Classic combinations with pork and duck. Herbs such as parsley and tarragon also work well.
