It has come to my attention recently that not everyone knows how to blanch vegetables and why they should.
Okay, let me help.
How to blanch vegetables
It’s easy, actually.
The process is really quite quick and easy. First, prep your stove area by filling up a pot of water and bring it to a boil on the stove. While the water is boiling, set a large bowl with ice cubes and cold water next to the stove. That will be your ice bath. Next to the ice bath have a colander ready. I always put a paper plate underneath it to catch the drips.
The blanching process is pretty fast, so be ready. It only takes several minutes, depending on the vegetable. The goal is to have the veggies to a point where a knife tip is easily inserted into the core of the veggie and not overcooked. For example, the broccoli should be bright green.
Okay, did your knife slip in easily? That is the sign it is ready.
Now, turn off the heat and scoop out the vegetables from the pot and drop them in the ice bath. This ice bath “shocks” them immediately to stop cooking and keeps their vibrant color.
Give it a few minutes in the ice bath at this point. The initial shock will stop the cooking and I like to make sure it is nice and cool and give it a few minutes before removing from the water.
Scoop out the vegetables and put in the colander to drain.
Now you can turn the heat back on the pot and repeat the process with another vegetable. Or, simply use the blanched vegetables in a sautéed dish, roasting dish, or in a salad. Your call.
Why should you blanch vegetables?
Blanched vegetables work for many reasons.
You can blanch a large batch of vegetables all at once as prep work for use throughout the week.
You can blanch vegetables to cut down roasting time.
You can blanch vegetables to cut down grilling time.
You can blanch vegetables to maintain their firmness.
You can blanch vegetables before they go bad.
You can blanch vegetables to maintain their vibrant color.
Good reasons, right?
Eat well, my friends. Eat well.