cooked vegetables France

... is exclusively women who produce this molasses for their personal consumption, and then they sell their surplus directly. The blend of different pomegranates and the cooking technique, which varies in speed, allows for a molasses that can be more or less acidic/sweet. It is a true craft. Usage: It is commonly used in Iranian and Lebanese cuisine. In cooking, it can be added to meat juices, in a vinaigrette, or over parsnip puree (or other root vegetables). Container: 20L...

... • Improvement of your productivity and yields • Better control of your cost price • Enhanced bacteriological safety STORAGE • Fresh: 16 to 21 days at 0+4°C • Frozen: 18 months at -18° PREPARATIONS BASED ON RETEXTURED VEGETABLES AND FRUITS IN SHEETS OR CHIPS • Vegedecor: Green pepper, Red pepper, Yellow pepper, Onion, Tomato • Primdecor: Prune, Apricot, Pineapple, Fig • Pulpdecor: Vegetables, red fruits, yellow fruits, exotic fruits, cooked...

...Guintrand Preserves Heat our Ratatouille in a saucepan over low heat and serve it with your cooked meats by incorporating their cooking juices. Served cold or slightly chilled, it will be a delight to start a meal, drizzled with a splash of olive oil. And if you have any leftovers, crack 2 or 3 eggs, beat them, and make a delicious omelet. Ingredients: tomatoes (40%), eggplants (18%), zucchini (18%), green and red peppers (8%), onions (6%), sunflower oil, olive oil (1%), sugar, salt, modified corn starch, seasonings (including celery), spices, acidifier citric acid (E330).

...Organic Ratatouille cooked with olive oil and basil. The product is frozen and packaged in a bag. Weight: 450g...

... for a real chef in just 16 minutes of cooking. The cooking principle is similar to that of pilaf rice, which involves lightly sautéing the rice in fat (the tostatura, or roasting) before cooking it with liquid (often vegetable, mushroom, meat, or fish broth). However, risotto differs from pilaf rice in that the liquid is absorbed in small successive amounts (about 7 additions) until fully cooked.

...Sorrel is a leafy vegetable that can be used raw or cooked for its tangy and slightly lemony flavor. Used as an aromatic herb, it enhances soups and vegetables, as well as fish dishes and eggs, with which it pairs particularly well. Rich in fiber, magnesium, potassium, iron, and vitamins A, C, and E, it has been recognized since ancient times for its digestive and astringent properties.

...100% Organic wine vinegar*, concentrated and cooked grape must. - Organic Natural Flavor * Product from Organic Farming No Preservatives, No Allergens Unpasteurized To be used in dressings, salads, raw vegetables, and marinades. Combined with cold-pressed hazelnut oil on a salad of endives or mesclun, the flavors will be enhanced. This product is also available in a 25-liter bottle, cubitainers of 3-5-10 liters, a 220-liter drum, and in a 1000-liter container upon request.

...The grain of spelt is tender. It is cooked like rice and pairs well with salads, vegetables, or meats. It is distinguished by its very low gluten content. Spelt flour is used in the making of breads, cakes, or pasta.

SOMEXPORT was established in 1994. We supply purchasing centers, suppliers, but primarily Africa, the Caribbean, the Indian and Pacific Ocean clientele, and finally the Middle East. We are an import-export company dealing in dry, fresh, and frozen products, working with over 300 French and European suppliers. We specialize in the following agri-food products: - Dairy products (cheeses, yogurts, m...

... (Muffins, Genoise, Chocolate Mousse, and others...). Founded in 1986 to take over the spice and starch packaging activities of ANTARTIC, ANTARTIC II specializes in sweet and savory dry products, the manufacturing and packaging of cereals, breakfast items, rice, dried vegetables and spices, couscous, and snack appetizers. The factory focuses on the production of breakfast cereals, savory snacks, and...

Located in PROVENCE, our canning factory, driven by its founder Mr. Louis MARTIN, has developed its expertise in crafting quality products since 1918. The seasonal activity of processing fresh fruits and vegetables, primarily sourced from the region and meeting our standards, allows us to produce raw materials that are entirely under our control. They are therefore perfectly suited for the creation of secondary processed products: hot sauces, ketchup, cooked vegetables, traditional recipes...

... A flagship product in the canned truffle range, the Black Truffle 1st Boiling, when well-cooked, reveals an aroma almost as powerful as that of a fresh truffle and delights the most discerning palates.