The traditional vegetables, most often eaten as a side dish or garnish to meat, rice and pasta.
Fresh vegetables, direct from our fields, harvested at optimum maturation point and quick frozen to allow the consumer to enjoy their full flavour.
The vegetables we work with are:
- Broccoli: cut into florets, diced and sliced in rice.
- Aubergine: cut into cubes, sticks and slices.
- Cauliflower: in florets, diced and in rice.
- Peas: green peas of different sizes.
- Sweet potato: diced into cubes, sticks and rice.
- Courgette: cut into cubes, sticks and spirals.
- Butternut Squash: cut into cubes, sticks and chopped in rice.
- Onion: cut into cubes, slices and strips.
- Brussels sprouts: whole.
- Green beans: green or yellow, cut or whole, different sizes.
- Sweet corn: in kernels, cut baby and whole baby.
- Pepper: red, green or yellow. Cut into cubes, strips and quarters.
- Chard: chopped.
- Leek: sliced.
- Beet: in cubes, sticks and rice.
- Romanesco: florets, diced and in rice.
- Tomato: diced and quartered.
- Carrot: orange or yellow, cut into cubes, sticks, slices and baby carrots.
- Artichoke: chopped and bottoms
- Celeriac: diced and diced.
- Celery: diced and sliced.
Likewise, we prepare Culinary Aids, already cut and ready to cook vegetables. A convenience solution to save time and work in the kitchen.
The Culinary Aids we use are:
- Chopped Vegetables: tomato, onion, red onion, celery, garlic, beet, red pepper and aubergine.
- Grilled Chopped Vegetables: pepper, onion, courgette and aubergine.
- Par-fried Chopped Vegetables: pepper, onion, courgette and aubergine.
Consult formats, other cut shapes and vegetables
Another format we use for cutting is Vegetable Rice, made mostly with cauliflower or broccoli. We also make other rices, such as cauliflower with butternut squash rice, and cauliflower, butternut squash and carrot rice.
