How to Blanch Vegetables
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How to Blanch Vegetables
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Learn how to blanch vegetables with my easy technique for broccoli, green beans or any other vegetable - perfect for meal prep or freezing!
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Ingredients
- 4 quarts water
- 2 tablespoons salt
- As needed vegetables cleaned and trimmed
- iced water as needed
Instructions
- Bring a large pot of salted water to a boil.
- Prepare a large bowl of ice water readily accessibly next to the stove.
- Carefully place the vegetables in the pot of boiling water, and using a spoon, help submerge the vegetables.
- Cook until the vegetables become crisp tender, but still bright green, about 3-5 minutes. You can test them by squeezing a piece between your fingers, they should begin to give but not fall apart. Remove from the pot with a slotted spoon or pour into a colander.
- Immediately transfer the vegetables into the ice water bath to stop the cooking.
Equipments used:
Notes
- Storage: Store blanched vegetables in an airtight container with a damp paper towel on top, and they will keep well for 2 days.
- Freezing: Blanched vegetables can be frozen for up to 6 months. Let the cool completely and pat them dry before freezing on a sheet pan and then transferring to an airtight container of freezer bag.
- Photo Credit: Erin Jensen
Nutrition Information
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Calories
17kcal
(1%)
Carbohydrates
4g
(1%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
3545mg
(148%)
Potassium
117mg
(3%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
380IU
(8%)
Vitamin C
7mg
(8%)
Calcium
54mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 17 kcal
% Daily Value*
| Calories | 17kcal | 1% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 3545mg | 148% |
| Potassium | 117mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 380IU | 8% |
| Vitamin C | 7mg | 8% |
| Calcium | 54mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
5.0
132 reviews
Excellent
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