The process that frozen vegetables go through allows the raw vegetable material to be processed efficiently and with low environmental impact. In addition, the product reaches the consumer clean and chopped, preventing waste from being generated and, from a nutritional point of view, the Spanish Association of Frozen Vegetable Manufacturers (ASEVEC) ensures that there are already several studies that have shown how, thanks to the process from deep freezing, its properties are practically preserved intact.
“The process that frozen vegetables follow is a great unknown for the population. The main difference between a fresh vegetable and a frozen one is that the second is frozen at high speed and in continuous movement to preserve the quality, flavor and nutritional value of the product. The process is carried out with air at minus forty degrees, which allows the product to quickly reach a temperature of minus twenty, thus avoiding tissue breakage and fluid loss ”, explains Álvaro Aguilar, ASEVEC general secretary.
Another advantage of these products is that they help avoid food waste and are environmentally sustainable. Their treatment allows them to reach the consumer clean, whole or chopped, so they do not generate waste and, in addition, they are easy and fast to use, since they are presented ready to cook, giving rise to elaborations like this Sautéed cuttlefish with broad beans, a recipe offered by ASEVEC.
Sautéed cuttlefish with lima beans and a touch of mint
INGREDIENTS
- 400 g of frozen beans
- 2 cuttlefish
- 3 garlic cloves
- Olive oil
- A few mint leaves
- Salt and pepper
ELABORATION
Cook the beans for 7 minutes in a saucepan with water and a pinch of salt, drain and reserve.
On the other hand, we clean and cut the cuttlefish into small portions, season them and leave them in a colander so that they release as much water as possible.
Then, in a frying pan with a little olive oil, we sauté the cuttlefish over high heat, add the minced garlic and the broad beans and sauté the whole.
Lastly, we add minced mint and serve on plates with a whole mint leaf on each.
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Recipe name
Sautéed cuttlefish with lima beans and a touch of mint
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