Country Trio
FLAV-R-PAC composes an IQF blend of 40% whole kernel cut corn, 30% random whole green beans 2 – 3 sieve and 30% crinkle-cut carrots to make Country Trio.
Ingredients
Corn, Carrots and Green Beans
Nutritional Information
Nutrition Facts |
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| Serving Size: ⅔ cup (83g) | ||||||
| Servings Per Container: 2 lb. Package: 10 |
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| Amount Per Serving | ||||||
| Calories: 60 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 20mg | 1% | |||||
| Total Carbohydrates 11g | 4% | |||||
| Dietary Fiber 2.00g | 8% | |||||
| Sugars 4.00g | ||||||
| Protein 1.00g | ||||||
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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 |
|---|---|---|---|---|---|---|---|---|---|---|---|
| 03340 | 2 lb. | 12 | 9 | 6 | 54 | 26.0 | 24.0 | 0.96 | 16 ⅞ | 10 ⅞ | 9 |
Serving Suggestions
FISH AND CHIPS WITH SPICY-VINEGAR VEGETABLES
Steam Country Trio Vegetables and serve with lightly battered Pollock and French Fries; drizzle the plate with lemon, malt vinegar, salt and chopped fresh parsley. Serve hot.
COUNTRY TRIO VEGETABLS WITH HONEY MUSTARD GLAZED CHICKEN AND ROASTED WALNUTS
Steam or sauté Country Trio Vegetables; drizzle with honey mustard sauce and combine with pieces of roasted chicken breast meat or tenders and roasted walnut pieces. Serve with oven roasted garlic bread.
VEGETABLE ENCHILADAS
Roll thawed Country Trio Vegetables in warm corn tortillas with a strip of Jack cheese and a drizzle of enchiladas sauce. Arrange enchiladas in baking pan. Top with more sauce and cheese; bake until hot and bubbly. Serve with a green salad and tortilla chips.
COUNTRY TRIO VEGETABLES IN WHITE WINE SAUCE
Sauté Country Trio Vegetables in butter, minced onions or shallots, white wine, tarragon and chopped chives. Serve alongside sautéed or grilled fish, steak or pork chops.
COUNTRY PAELLA WITH CLAMS AND SAUSAGE
Heat broth in skillet; add rice, cooked sausage, clams and frozen Country Trio Vegetables with seasoning of curry, onion powder, salt and pepper. Bake until rice is cooked and liquid has evaporated. Serve with warm bread and a herb butter.