Crisp-Tender Vegetables: Easy Blanching Guide

Ever wondered how restaurants get their vegetables so crisp and colourful?
The answer is blanching, a quick cooking method that unlocks a world of culinary possibilities. Blanching takes minutes, but the benefits last a lifetime (or at least until you devour those delicious veggies)!

Imagine emerald green broccoli florets, bright orange carrots, and snap peas with a vibrant pop of colour.
Blanched vegetables retain their natural hues, boasting a glossy sheen and a crisp, inviting texture that’s ideal for salads, stir-fries, and countless other dishes.

How To Blanch Vegetables

Blanching vegetables is a great way to prepare them for freezing or cooking.
Follow these simple steps to learn how to blanch vegetables like a pro and enjoy them all year round!

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Prep Time 3

Cook Time 3

Total Time 6

Course Vegetable Recipes

Cuisine French

Servings 4 serves

Calories 52 kcal

Equipment

Large pot
Colander
Slotted spoon
Large bowl
Ice cubes

Ingredients

500 g vegetables such as broccoli florets, green beans, asparagus spears
water
1 Tbsp. salt optional

Instructions

Fill your large pot with water and bring it to a rolling boil.
If using the 1 Tbsp. salt, add it now.
While the water heats, prepare your 500 g vegetables by washing and Chop them into uniform pieces.
Once boiling, carefully add the vegetables to the pot in batches to avoid lowering the water temperature.
Start your timer and blanch according to the vegetable type. (see chart below for reference).
As each batch finishes blanching, immediately remove the vegetables with a slotted spoon and plunge them into a prepared ice bath (large bowl filled with ice water).
This stops the cooking process and preserves vibrant colour.
Let the vegetables cool completely in the ice bath, then drain and pat dry.
Your perfectly blanched vegetables are now ready to use!

Blanching Time Chart (approximate):

Asparagus spears (thin): 1-2 minutes
Broccoli florets: 2-3 minutes
Green beans: 2-3 minutes
Snap peas: 1-2 minutes

Note:

Cooking times may vary depending on the thickness of your vegetables. Be sure to test for doneness by removing a piece and tasting it.
You want the vegetables to be crisp-tender, not mushy.

Notes

Tips:

Use a slotted spoon to easily transfer vegetables between the boiling water and ice bath.
Blanch vegetables in small batches to ensure even cooking.
Don't overcook your vegetables! The key is to achieve crisp-tender perfection.
Blanched vegetables can be stored in an airtight container in the refrigerator for up to 5 days.

Blanched Vegetables Uses:

Salad
Stir-fries
Sautéed side dishes
Soups and stews
Pasta dishes
Frozen for later use (blanching is a must before freezing vegetables!)

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Crisp-Tender Vegetables: Easy Blanching Guide