Broccoli Normandy
A delicious blend of 30% crinkle sliced carrots, 30% cauliflower florets and 40% broccoli florets and cuts. Uniformly sized IQF vegetables that provide portion control and easy preparation.
Ingredients
Broccoli, Cauliflower and Carrots
Nutritional Information
Nutrition Facts |
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| Serving Size: ¾ cup (81g) | ||||||
| Servings Per Container: 2 lb. Package: 11 20 lb. Package: 110 |
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| Amount Per Serving | ||||||
| Calories: 25 Calories From Fat: 0 | ||||||
| % Daily Value* | ||||||
| Total Fat 0.0g | 0% | |||||
| Saturated Fat 0.0g | 0% | |||||
| Trans Fat 0.0g | ||||||
| Cholesterol 0.00mg | 0% | |||||
| Sodium 30mg | 1% | |||||
| Total Carbohydrates 5g | 2% | |||||
| Dietary Fiber 2.00g | 8% | |||||
| Sugars 2.00g | ||||||
| Protein 1g | ||||||
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Preparation
MICROWAVE (1500 WATTS):
For one package: Add 1 teaspoon water. Microwave on ½ power for 1-5 minutes. Stir gently halfway through cooking time. Test doneness and temperature (180°F). Add cooking time, if necessary, in 1 minutes increments.
STEAMER:
Pressureless steamer: Total time 4-8 minutes
Pressure steamer: Low pressure, 3-5 minutes
Steamtable holding: Hold times of 13-18 minutes will vary depending on delicasy of product and cooking method. Do not cover completely; leave a small corner to vent. Stir gently halfway through cooking time.
RANGE TOP:
Bring ½ to ¾ cup water to a boil. Add full bag of product. Cover and simmer until tender approximately 3-6 minutes. Stir gently halfway through cooking times. Test for doneness and temperature (180°F). Add cooking time in 1 minute increments, if necessary. Remove from heat; drain; transfer to serving pan. Season to taste.
Storage
Store at or below 0ºF (-18°F) or store in freezer compartment of the refrigerator.
Pack
| Catalog# | Pack Size | Case Count | Pallet Tie | Pallet High | Total Pallet | Gross Wt. | Net Wt. | Volume | Length | Width | Height |
|---|---|---|---|---|---|---|---|---|---|---|---|
| 03016 | 2 lb. | 12 | 9 | 5 | 45 | 26.0 | 24.0 | 1.07 | 16 ⅞ | 11 ¼ | 9 ¾ |
| 03071 | 20 lb. | 1 | 9 | 6 | 54 | 21.0 | 20.0 | 0.92 | 16 ⅜ | 11 ⅜ | 8 ½ |
Serving Suggestions
SAUSAGE AND VEGETABLE PASTRY POCKETS
Thaw and drain Broccoli Normandy Vegetables. Combine with hearty chunks of cooked spicy sausage and shredded chesses. Fill puff pastry shells or dough pockets with mixture and bake until cooked through and pastry is golden brown.
BROCCOLI NORMANDY FILLED BAKED POTATOES WITH FETA CHEESE AND GREEK OLIVES
Fill hot baked potatoes with steamed Broccoli Normandy and sprinkle with crumbled feta cheese and sliced Greek olives.
BROCCOLI NORMANDY WITH GARLIC HOLLANDAISE SAUCE AND TOASTED ALMONDS
Steam, boil or sauté Broccoli Normandy and serve drizzled with garlicky hollandaise sauce and sliced toasted almonds. This broccoli based vegetable side dish is a favorite paired with poultry, roasted turkey or sautéed chicken breasts.
SWEET ‘N SOUR BASIL CHICKEN WITH BROCCOLI NORMANDY
Sauté chicken pieces in vegetable oil until seared; add thawed Broccoli Normandy, sweet and sour glaze and chopped fresh basil; heat until hot and bubbly. Serve immediately over rice.
BROCCOLI NORMANDY WITH ZESTY RED PEPPER-CHEDDAR CHEESE SAUCE
Steam Broccoli Normandy and drizzle with a melted cheddar cheese sauce spiced with bits of hot red pepper flakes as a great complement to grilled ribs.