Canned and frozen foods:stars of containment

Did you stock up on pasta and rice before confinement? This is not an excuse not to eat fruits and vegetables! The markets are closed, of course, but you can still stock up on vitamins thanks to canned and frozen foods. We tell you how.

Frozen or Canned Vegetables:The Mock Trial?

They are often accused of not being as good as fresh produce. However, contrary to popular belief, canned and frozen foods have nothing to envy. Canned vegetables are indeed fresh vegetables that have been blanched and sterilized so that they retain their texture and vitamins. Freezing consists of rapidly freezing fresh vegetables or fruit by lowering the temperature very quickly to minus 18°C. They thus retain their texture, flavor and can be stored longer.

Their qualities are many:

• They are good for your health and participate in the same way as fresh vegetables to the five recommended fruits and vegetables;

• There is a very wide variety :broccoli, spinach, cauliflower, green beans, artichokes, eggplant, strawberries, raspberries, mango… whole, in coulis, in pieces, in pebbles…
• They are practical: no need to wash, peel, hull, blanch, pit. Canned and frozen vegetables and fruits are ideal for saving time and preparing good homemade meals quickly;
• They are ultra-economical , top for large families;
• They keep for a long time :while fresh fruits and vegetables very quickly go bad after a week, canned and frozen foods keep for several months without losing quality.

How to properly store your canned and frozen vegetables?

Store your canned food at room temperature. For frozen, it's in the freezer, set at -18°C. Be careful, a temperature that is too high or not high enough alters their vitamin content.

Canned foods and frozen vegetables:3 easy recipes

Out of inspiration? Discover 3 recipes based on frozen and canned vegetables and fruits that will delight the taste buds of the whole family.

Exquisite cauliflower and tomato gratin

Ingredients for 4 people:

60 ml olive oil, 1 kg frozen cauliflower florets, 2 finely chopped onions, 3 pressed garlic cloves, 800 g crushed tinned tomatoes, 40 g raisins, 4 tbsp. at s. frozen parsley.

For the filling:250 g spelled bread, cut into pieces, 35 g pine nuts, 35 g pumpkin seeds, 2 tbsp. at s. sesame seeds, 1 minced garlic clove, 60 ml olive oil.

1. Heat 2 tbsp. at s. of olive oil in a sauté pan over medium heat. Brown the cauliflower covered. Remove it from the sauté pan.
2. Heat the remaining oil in the same skillet and sauté the onions and garlic for 3 minutes. Add the tomatoes and raisins. Bring to a small simmer. Return the cauliflower to the skillet, along with the parsley. Season.
3. Preheat the oven to 180°C. Mix all the ingredients for the filling.
4. Place the cauliflower in a baking dish. Cover with filling. Bake for 30 minutes.

How to take advantage of the confinement?

To live well in confinement, it is essential to eat well. Take advantage of this period to relearn how to cook. And then... it's also an opportunity for a healthy activity to share with your children.

Smooth spinach, arugula and pea soup

Ingredients for 4 bowls:

40g butter, 350g frozen leek, 1 crushed garlic clove, 1 large scraped potato, chopped, 1 liter unsalted vegetable stock, 250ml water, 120g frozen peas, 270 g frozen leaf spinach, 30 g baby rocket leaves, 125 ml light liquid cream, croutons for serving.

1. Heat the butter in a saucepan over medium heat and cook the leek for 5 minutes, stirring. Add the garlic and sauté.
2. Add the potato, broth and water. Bring to a boil, then lower the heat and simmer for 10 minutes, uncovered. Add the peas, spinach, and arugula. Simmer 5 more minutes, uncovered. Remove from the heat and let stand for 5 minutes.
3. Mix the soup. Add the cream and heat over medium heat. Season. Serve the soup with croutons.

Frozen Mascarpone and Raspberry Delight

Ingredients for 6 verrines:250 g mascarpone, 3 eggs, 100 g sugar, 1 sachet of vanilla sugar, crushed Breton biscuits, 400 g frozen raspberries.

1. In a bowl, mix the egg yolks, the 2 sugars and the mascarpone.
2. Beat the egg whites with a pinch of salt. Gently fold into the mascarpone using a spatula.
3. In the verrines, arrange Breton palets, a layer of frozen raspberries and finish with the mascarpone mixture.

Containment prevents you from going to buy your usual fresh products at the market? Carefree. We remain optimistic and we adapt. This is also the right time to (re)discover canned or frozen vegetables and fruits to fill up with vitamins, essential for staying healthy.