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This frozen broccoli from Bonduelle comes in a beautiful natural green color. It’s herbaceous and earthy in flavor, with slight peppery hints.
It’s also so very rich in vitamins and minerals, like Vitamin C and B9, plus many anti-cancer compounds. It also has beta-carotene, which keeps eyes healthy and helps guard from eye disease.
There are so many ways to incorporate broccoli into your diet. You can put it in soup, in salads, as a simple side, or in your pastas. You can use it as ingredient in gratins, or fritters. Many entrees also use broccoli; it works especially well in dishes with oyster sauce.
You can also make a really quick and really tasty snack-slash-side dish like this:
It was in 1926 that Pierre and Benoit Bonduelle turned an old barn into a cannery. It housed four pea shellers, and produced about 600 boxes of peas a day. They had a good momentum going. That is, until 1939, when the building was requisitioned by the French army, and damaged from the war.
It wasn’t until 1945 that they could resume operations. And in 1947, Bonduelle as a brand was born. With business booming and advertising flying off, Bonduelle became a name in the canned pea business.
It was in 1968 that they ventured into frozen food, something that was already popular in the United States, but was relatively unknown in France. It was a success.
Bonduelle is now a giant in the frozen food industry, with quality never straying and still held at the forefront of their production.
Immediately store frozen vegetables in your freezer. The temperature must read -18C or 0F to keep the quality. Unopened, it will last 24 months.
Once opened, take what you need, and return the rest into the freezer immediately, sealing the bag tight and well, and pressing out the air. Ideally (especially when bag is not resealable), transfer your frozen vegetables into freezer-safe resealable bags, and press out the air before re-storing. It will last 8-10 months.