By Deepali Verma
March 31, 2024
Blanching vegetables is a simple yet effective cooking technique that helps to preserve their vibrant colours, flavours, and nutrients while preparing them for a variety of recipes.
Start by washing the vegetables thoroughly and trimming off any stems or tough ends.
Bring a large pot of water to a rapid boil over high heat, adding salt if desired.
Carefully add the vegetables to the boiling water and cook them for a brief period, usually 1-3 minutes, depending on the type and size of the vegetable.
Using a slotted spoon or tongs, quickly transfer the blanched vegetables to a bowl of ice water to halt the cooking process and preserve their crispness and colour.
Once cooled, remove the vegetables from the ice water bath, drain them thoroughly, and pat them dry with a clean kitchen towel before using them in your desired recipe or storing them for later use.