Ardo offers convenience at all levels — 100% convenience in the kitchen and 100% flavor to savor on the plate. This is what Europe’s leading producer of fresh-frozen vegetables makes available to foodservice operators, caterers, institutional kitchens and home chefs every day.
The international company, headquartered in the West Flanders region of Belgium, has introduced two brand new product innovations. The just debuted Chunky Sautéed Carrots and Trio Crispy Vegetable Fingers are flavorsome and colorful additions to its growing range of plant-based products.
Trio Crispy Vegetable Fingers
Ardo’s Vegetable Fingers are presented as a “must-have in your kitchen.” Golden Sweetcorn fingers, Orange Vegetable Fingers with carrot, butternut and sweet potato, and Broccoli Fingers in a surprising and attractive red crust may be served separately or together.
The combination of yellow, orange and red hues immediately adds color to tapas plates, side dishes or main courses. Each can be served as alternatives to fries, as salad toppings or in a wrap.
“Our vegan Vegetable Fingers are a favorite with young and old thanks to their delicious vegetable filling and super crunchy crust,” said an Ardo spokesperson. “We bet that kids will love discovering new vegetable flavors this way!”
The crispy Vegetable Fingers are available in a mixed carton with two bags of each for endless combinations.
Chunky Sautéed Carrots
The second innovative new product is a colorful mix of yellow, orange and purple carrots sautéed in vegetable oil. Sautéing gives them a distinctly full-bodied carrot flavor with a deliciously al dente texture. The unique hand-cut look also makes this mix a “must-have” in any kitchen, says Ardo.
The chunky sautéed carrots have not been seasoned, so they can be combined with a whole range of other flavours such as onions and parsley and ginger as well as Ardo’s Provence herb mix and so much more. This just goes to show once again that convenience and great taste go hand in hand.
Add the carrots to a stew, use them to rustle up a rainbow quiche, or combine endlessly with other vegetables such as Brussels sprouts, parsnips, and potatoes. They’re delicious with meat, fish and in vegetarian dishes.
