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.

Bowl of blanched vegetables

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!
5 from 1 vote
Prep Time 3 minutes
Cook Time 3 minutes
Total Time 6 minutes
Course Vegetable Recipes
Cuisine French
Servings 4 serves
Calories 52 kcal


  • Large pot
  • Colander
  • Slotted spoon
  • Large bowl
  • Ice cubes


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


  • 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


  • 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.


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

Blanched Vegetables Uses:

  1. Salad
  2. Stir-fries
  3. Sautéed side dishes
  4. Soups and stews
  5. Pasta dishes
  6. Frozen for later use (blanching is a must before freezing vegetables!)
Keyword how to blanch vegetables

1 Comment

Vegan hippy · 01/05/2024 at 12:12 pm

5 stars
Thank you. Very informative with perfect results

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