How to Blanch Vegetables Want to preserve the bright color, the crunchy texture, and the nutrients of your vegetables without eating them raw? Blanching is the answer—and it’s fast and easy. Here’s how: Bring a large pot of generously salted water to a vigorous boil; set a bowl of ice water next to the sink. Add the vegetables to the boiling water and cook, or “blanch,” until crisp-tender, about 45 seconds for smaller vegetables (green beans, snap peas, peas) and about 2 minutes for bigger ones (carrots, cauliflower, broccoli). Drain; transfer the vegetables to the ice water to stop them from cooking (this is called “shocking”). Let cool completely. Drain, pat dry, and enjoy as crudités or in salads.
Posted on: Wed, 23 Jul 2014 16:30:00 +0000
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