Bonduelle Extra Fine Baby Carrots (Frozen)
Bright and beautiful
With a beautiful color and equally beautiful flavor, these frozen baby carrots are easy to prepare, and bursting with nutritional value.
TASTING NOTES FROM THE CURATOR
These carrots are a bright, natural orange color. It has a distinct sweetness, with a kind of woody, earthy depth. Raw carrots have a great crunch, and this, plus its flavor, makes it a very appealing snack, both to adults and children.
It’s also incredibly healthy. A good source of fiber, carrots are also teeming with beta-carotene, which is great for the eyes and skin. It’s also high in magnesium, potassium, and Vitamin B6.
PREPARATION What don’t carrots go with, to be honest? You can turn them into candy, soup, juice, cake, you name it! You can put them in salads, and dips, and sauces. They pair well with various herbs, spices, nuts, and grains. They work well with fresh and dried fruits, like oranges, lemons, raisins, and pineapple. They’re great with garlic, onions, meat, fish, etc.
If you want an easy way to prepare your frozen baby carrots, simply steam them for about 3-5 minutes. Then, in a frying pan, melt some butter, and add in some maple syrup and lime juice. Let cook until syrupy. Add in your steamed carrots, more lime zest, some chopped cilantro, and salt and pepper. Cook for about 5 minutes, until carrots are glazed, and serve immediately.
GIVE PEAS A CHANCE
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.