How to Blanch Vegetables
Updated Jun 29, 2025
Learn how to blanch vegetables with my easy technique for broccoli, green beans or any other vegetable - perfect for meal prep or freezing!
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Blanching vegetables is super easy!
Learn how to blanch vegetables with this easy tutorial. Blanching is a two-step technique of plunging something into a big pot of boiling water for a very short amount of time, sometimes seconds, sometimes minutes, then quickly moving it to an ice water bath (a bowl filled with water and ice). It’s really easy to blanch vegetables once you know how to do it!
Happy Cooking!
– Yumna
How to Blanch Vegetables
How to Blanch Vegetables
Learn how to blanch vegetables with my easy 2-step technique for broccoli, green beans, or any other vegetable that requires blanching to stop the cooking process.
Ingredients
- 4 quarts water
- 2 tablespoons salt
- As needed vegetables cleaned and trimmed
- Iced water as needed
Instructions
- Bring a large pot of water to a boil, then add the salt.
- 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 retain texture. Green vegetables should be bright green. Use suggested cooking times below as a guide. 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. Soak in ice bath for the same amount of time they cooked for.
Equipment
Notes
Storage: Store blanched vegetables in an airtight container with a damp paper towel on top, and they will keep well for 2 days.
Freezing: Blanched vegetables can be frozen for up to 6 months. Let the cool completely and pat them dry before freezing on a sheet pan and then transferring to an airtight container of freezer bag.
Photo Credit: Erin Jensen
Nutrition
Calories: 17kcal, Carbohydrates: 4g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Sodium: 3545mg, Potassium: 117mg, Fiber: 1g, Sugar: 2g, Vitamin A: 380IU, Vitamin C: 7mg, Calcium: 54mg, Iron: 1mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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Tutorial Tips
- Use uniform size pieces. When cooking vegetables like broccoli or cauliflower, make sure the florets are even so they cook at the same rate.
- Use your biggest pot. Like pasta, veggies need lots of space in the pot to cook evenly. Plus, if you use a small pot, but then add the salt as recommended, the ratio will be off and the veggies will be too salty.
- Salt your water. It may seem like a lot of salt, but most will go down the drain. Think of it as the same way you’d salt your water for cooking pasta.
- Taste for texture. I have suggested cooking times below, but your best bet will be tasting the veggies to check for your preferred texture.
- Stir the vegetables around once or twice during their ice water soak to ensure even cooling.
Suggested Cooking Times for Popular Blanched Vegetables
- Green Beans: 2 to 3 minutes
- Broccoli or Cauliflower: 3 minutes
- Carrots (sliced into coins): 3 minutes
- Asparagus: 2 minutes
- Peas: 1 to 2 minutes
- Corn: 4 minutes
- Spinach or other tender greens: 30 to 60 seconds
- Brussels Sprouts: 4 to 5 minutes
Recipes to Make with Blanched Vegetables
- Holiday Crudite Platter
- Broccoli Mac and Cheese
- Green Bean Salad
- Green Beans and Almonds
- Easy Chicken Broccoli Casserole
- Cheesy Chicken and Broccoli Wraps
- Grain Bowls
Comments
Very educative
Glad you found it so!