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.
Servings: 4 servings
Equipment
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.
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
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