Blanching removes surface dirt and organisms and halts enzyme action that can deteriorate flavor, color, texture and nutrition. It softens produce and brightens its color before canning or freezing. The easiest blanching method is to prep produce—wash, trim, peel, if needed—then add to boiling water and cook just a couple minutes or more from the moment the water starts boiling again. Immediately plunging food into a bowl of ice water stops fibers from softening and brightened pigments from turning dull. Use a slotted spoon to transfer blanched food to the ice bath, then to a dry towel to drain. Or place produce in a wire basket, then into boiling water to blanch. Good veggies to blanch are those that take longer to cook such as green beans, snap peas, broccoli, cauliflower, carrots, artichokes, asparagus and Brussels sprouts.
How to Blanch Vegetables
Blanching—quick-cooking fresh produce then plunging it in ice water—creates crisp-tender, colorful and more appetizing vegetables for platters as well as for stir-fries, salads, kabobs and other recipes. It brightens pigments and helps preserve foods’ flavor, texture and nutrition.
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Spring 2023
