How to Blanch Vegetables
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5
How to Blanch Vegetables
Description
Blanching vegetables involves boiling cleaned and trimmed vegetables in salted water for a short time, typically 3 to 5 minutes, until they are crisp-tender but still vibrant in color. Timing depends on the vegetable size and type. Testing by squeezing a piece allows judgment of doneness without overcooking.
After boiling, vegetables are immediately transferred to an ice water bath to halt cooking, which preserves texture and color. This technique is essential to prepare vegetables for freezing or for recipes requiring partially cooked produce.
Salt in the cooking water adds subtle seasoning and helps vegetables retain their structure. The method is straightforward and effective for vegetables you want to prepare in advance or keep bright and fresh.
The notes suggest storing blanched vegetables wrapped with a damp paper towel in an airtight container for up to 2 days. When freezing, it is important to dry the veggies completely after cooling, freeze them on a sheet pan first, then transfer to airtight bags for storage up to 6 months.
Ingredients
- 4 quarts water
- 2 tablespoons salt
- vegetables cleaned and trimmed, as needed
- water as needed, iced
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.
Notes
- Store blanched vegetables in airtight containers with damp paper towels to maintain freshness for up to 2 days.
- For freezing, dry vegetables completely after blanching, freeze on a tray before placing in airtight containers or freezer bags for up to 6 months.
- Blanching preserves vibrant color and texture, making it ideal before freezing or for quick cooking recipes.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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