Our prepared vegetables
Scotty Brand Winter Prepared Vegetables
Our prepared vegetables are all prepared and packed with care in Scotland – no washing, peeling or chopping required, and none of the goodness taken out. We’ve done the hard work for you, so simply cook and enjoy.
Our Casserole Vegetables
An excellent combination of chunky rustic vegetables, our Casserole Mix is a great vegetarian dish on its own. Or simply serve it as a pot of vegetables to accompany any roast. A convenient mix of prepared swede, carrot, potato, leek and onion, it’s ideal for winter roasting as well as traditional casseroling, as we’ve shown in our photo of chicken casserole above.
Our Carrots & Sprouts mix
Sprouts and carrots are delicious and healthy, but the former in particular are time-consuming to clean and trim. We’ve done all that for you and cut the carrots so that both will cook in the same time. You can boil them on the hob or even microwave them in the bag.
Did you know?
- A casserole – from the French for ‘saucepan’ – is a large, deep dish used both in the oven and as a serving vessel.
- Cooking a casserole in one dish became popular in America in the twentieth century – especially in the 1950s, when new earthenware dishes first came on the market.
- A distinction can be made between casseroles and stews: stewing is a cooking process whereby heat is applied to the bottom of the vessel (typically over a fire or on a stove), whereas casseroling is generally done by baking in an oven, where heat circulates all around the cooking vessel.
- Casseroles can be cooked covered or uncovered.
- Carrots are fat and cholesterol free and are also a source of fibre and contain high levels of beta-carotene. Your body converts that to vitamin A, which is excellent for teeth, bones and of-course, your eyes!
- The story that carrots can help you to see in the dark was British government propaganda in World War Two. Firstly, it was claimed that carrots helped RAF pilots fly at night, in order to keep radar top secret and secondly, there was a glut of carrots for the government to feed to the population. People believed it would help them to see during the blackout.
- People who say they don’t like sprouts were probably unlucky to try them over-cooked, which will give a bitter taste from the sprout’s sulforaphane content. Cooked correctly, the taste is nutty and sweet.
- Sprouts became popular in Brussels in the sixteenth century, but originally came from Iran and Afghanistan.
- Sprouts have high levels of folic acid, are low in calories and may reduce the risk of certain cancers.
Carrots & sprouts mix typical values per 100g raw:
Energy 165kJ / 39kcal; fat 0.8g; of which saturates 0.2g; carbohydrate 6.1g; of which sugar 5.4g; fibre 3.4g; protein 1.9g; salt 0.04g.
Casserole vegetables mix typical values per 100g raw:
Energy 184kJ / 44kcal; fat 0.4g; of which saturates <0.1g; carbohydrate 7.6g; of which sugar 3.9g; fibre 2.2g; protein 1.2g; salt 0.04g.