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How To Blanch Vegetables

How To Blanch Vegetables

 

Blanching is a classic cooking technique with many benefits — it takes the raw edge off veggies but preserves the vitamins and the taste. Blanching gives vegetables a lovely fresh and vibrant color. And it’s easy! You basically cook vegetables in boiling water very briefly; but there is an art to it, and it takes time to perfect. Here is how to do it right:

  1. Prepare: Slice the vegetables julienne style, like matchsticks. Dice or shell as needed.
  2. Boil: in fast-boiling salted water, tip the veggies one by one, starting from the light colored ones to the darkest. Leave them in for just 45 to 60 seconds, just until they brighten. Scoop them out, quickly, with a large slotted spoon.
  3. Shock: have a large bowl of ice water ready. Tip the veggies into this, until they are cool enough to the touch. This stops the cooking and starts the crisping process.
  4. Strain: quickly transfer the blanched vegetables to a colander, and shake gently over the sink to remove excess water.
  5. Pat dry: spread the vegetables onto a clean, large kitchen towel, and gently pat them dry. Loosely wrap them in the towel and chill them up to two hours.

Serve them on a platter with lemon wedges, coarse salt and vinaigrette. You can use the veggies as part of a salad or enjoy this colorful bounty as a light, lovely meal in itself.

Related:
How To Make Fruit Butter
6 Sea Vegetables for Optimum Health
10 Protein-Packed Plants

Read more: Basics, Diet & Nutrition, Eating for Health, Food, General Health, Green Kitchen Tips, Health, Vegan, Vegetarian, , , ,

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Shubhra Krishan

Writer, editor and journalist Shubhra Krishan is the author of Essential Ayurveda: What it is and what it can do for you (New World Library, 2003), Radiant Body, Restful Mind: A Woman's book of comfort (New World Library, 2004), and The 9 to 5 Yogi: How to feel like a sage while working like a dog (Hay House India, 2011).

58 comments

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3:19AM PST on Nov 16, 2011

thanks for the tip! will re-post.

8:31AM PST on Nov 15, 2011

I sure needed this info - thanks much!

3:59AM PST on Nov 8, 2011

That is very good to folow when you are blanching aberdeen. You may also visit:http://www.keengardeners.co.uk

3:56AM PST on Nov 8, 2011

Thank you for the advice, was very good.

2:41AM PST on Nov 6, 2011

good info.

4:23AM PDT on Nov 3, 2011

thanks

12:15AM PDT on Oct 30, 2011

Great tip, and bell peppers are automatically ready for fajitas and other meals, or use as needed to chop up for pasta and more.

6:21AM PDT on Oct 29, 2011

Thanks for the tips.

1:44AM PDT on Oct 28, 2011

thanks for the info, sounds healthy

12:42AM PDT on Oct 26, 2011

Sounds delicious, thanks!

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