Tomatoes To Spinach: Here Is How Blanch Different Vegetables

What do you do when you want to cook the vegetables without losing their texture and colour? You opt for blanching, a quick process of cooking them in boiling water and running them through an ice bath. You will observe that not only the texture and colour but nutritional value also remains preserved.

Video Credit: Cooking Guide

Much like any other cooking process, you need to be careful about blanching as well. From the temperature of water and time of blanching to drying and using the vegetables, you have to understand the process, not to mention it varies for each ingredient. Here is a short guide to learn how to blanch a variety of vibrant vegetables.

Asparagus & Green Beans

Asparagus and green beans are cylindrical vegetables with first stems. They are often served as side dishes after tossing in some oil and minced garlic. Before you decide to blanch it, you must trim its ends so that it can be cooked evenly. Put the vegetables in boiling water for 2-3 minutes and run through a cold bath. You will observe that asparagus and green beans are ready to eat without losing their stiffness, crunch, and taste.

Broccoli & Cauliflower

The florets of cauliflower and broccoli require less time to blanch. Therefore, make sure you cut uniformly sized florets. Dip them in boiling water for not more than 2-3 minutes and add them to ice-cold water. If preparing a gravy, you can boil the stems to create a flavourful vegetable stock. 

Carrots

Since carrots are thick and firm, they need more time to blanch. Their penetrative surface requires an extra minute or two to cook properly before the cold water can tighten it. Either slice or dice the carrot, depending on the recipe you are following. After blanching, add them to the curry or sprinkle salt, spices, and powdered masala to enjoy as a side dish.

Spinach & Green Leaves

It is no brainer that leaves are soft and delicate. The more you subject them to heat the more they lose the texture, darken in colour, and achieve bitter taste. Therefore, after thoroughly cleaning them, add them to boiling water for 1-2 minutes only. Immediately run them through a cold bath to preserve their nutritional value, colour, and flavour.

Also Read: Do's And Don'ts Of Making Rajasthani Dal Bati Churma At Home 

Peas

Peas are also delicate like leafy greens, therefore, they need 1-2 minutes of tossing in boiling water. However, if you are using frozen peas, either allow them to rest and defrost at room temperature or boil them for a long time. The best practice is to thaw the vegetable before you cook it.

Tomatoes

Blanching tomatoes can be tricky as unlike other vegetables they contain a lot of water. With tomatoes, you do not have to dice or slice them before blanching. Make swift cuts on the top and bottom and put them in boiling water. In 1-2 minutes, the skin will start peeling off, then, immediately, run the red veggies through an ice bath. 

Bell Peppers

Bell peppers and capsicums are crunchy and colourful. Whether making a salad or adding them to the curry, you need to preserve their vibrant hue. Cut these into strips put them in boiling water for 2-3 minutes and dip in ice water. You can cut the vibrant vegetables into chunks too.

Image Credit: Freepik