Julienne with potato-spinach puree

Ingredients: Boiled potatoes (52%), chicken fillet (11%), spinach (10%), culinary cream 30% (9%), milk 2.5% (6%), champignon mushrooms, butter 72%, broccoli, onions, parmesan cheese, refined sunflower oil, soy sauce, table salt, ground paprika, ground black pepper. Allergens are highlighted in bold.

Cooking Method:
In the microwave: defrost in the appropriate mode for 5 minutes. Switch to heating mode and cook for 3-5 minutes.
In the oven: First defrost in the refrigerator for 5 hours, then transfer to heat-resistant dishes, cover with a lid, and heat at 150℃ for 7-12 minutes.

Do not refreeze.