Put warm autumnal colours on your plate with these 4 mini vegetable gratins. Orange and yellow carrots, courgettes and broccoli make up this inspired high-vitamin ensemble to set the tone for your everyday poultry, meat and fish dishes. The choice is yours!Â
Put warm autumnal colours on your plate with these 4 mini vegetable gratins. Orange and yellow carrots, courgettes and broccoli make up this inspired high-vitamin ensemble to set the tone for your everyday poultry, meat and fish dishes. The choice is yours! FrozenSuitable for freezingSuitable for vegetarians COOKING WITHOUT DEFROSTING Microwave oven: Take the mini gratins out from their packaging and place them in the microwave oven. Reheat for the indicated amount of time. For 1 mini gratin: 750W = 4 min - 900W = 3 min 30. Oven: Preheat the oven to 180C. Take out the packaging and place the mini gratins on a tray lined with baking paper and place it in the oven on middle shelf. Reaheat for the indicated amount of time. Fan oven: 30 min - traditional oven: 35 min. Handle the mini gratins carefully after reheating, using a pie server.Product information
Country of Origin
Product manufactured in France
Storage
In a freezer at -18C until the date indicated on the packaging. Never refreeze a defrosted product.
Instructions
Brand
Picard
Yellow and orange carrots, courgette, broccoli - Cooked - Frozen
Typical Values
per 100g
Energy kJ
328
Energy kcal
79
Fat(g)
4.3
of which saturates(g)
2.9
Carbohydrates(g)
5.7
of which sugars(g)
3.4
Fibre(g)
2.1
Protein(g)
3.2
Salt(g)
0.55
Ingredients
Yellow carrots 18.2%, orange carrots 18.2%, broccoli 16.2%, courgette 16.2%, water, liquid crme frache (MILK) 11%, bchamel powder mix whey (MILK), transformed potato starch, transformed cassava starch, lactose (MILK), salt, skimmed MILK powder, white pepper, nutmeg, grated French Emmental (contains MILK) 1.5%, liquid pasteurised EGG yolks, EGG white powder, potato starch, transformed potato starch, salt, gelling agent: methyl cellulose, garlic.
Allergen Information
Product manufactured in a workshop using: gluten, fish, soya, peanuts, celery.
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