How to Blanch Vegetables
Servings: 2
What is blanching? Learn how to blanch vegetables, step by step. This simple method works for asparagus, green beans, broccoli, or any veggie. Use it to par-cook or prep for freezing!
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Ingredients
- Vegetables asparagus, broccoli, green beans, etc.
- Water enough to fill a large pot and submerge veggies
- Salt to salt the boiling water
- Ice Water to make the ice bath
Instructions
- Prepare Vegetables: Gather and cut or slice veggies as desired. Cut into uniform pieces so everything cooks evenly.Vegetables
- Boil Water: Fill a large pot with enough water to cover the vegetables, and add plenty of salt. Bring water to a boil over high heat.Water, Salt
- Prepare Ice Bath: While the water boils, fill a large bowl with ice cold water. You want the water to be as cold as possible. Lay a paper towel or dish towel next to it (this is where they'll rest of the cold water plunge).Ice Water
- Blanch Vegetables: When the water starts to boil, add handfuls of vegetables at a time into the water. Submerge them and let them cook briefly. Start checking for doneness every 30 seconds. They only need to cook for 2-5 minutes, depending on the vegetable. They should be slightly tender, but still crisp.
- Shock the Vegetables: Use a slotted spoon or tongs to quickly remove the veggies from the water as soon as they're done. Plunge them directly into the ice bath, and let them sit until cooled. Then let them dry out on the dish towel.
Notes
- If you have a lot of vegetables, I recommend working in batches and blanching a small amount at a time. This will keep the water at boiling point and make it easier to get them all in the boiling water and then into the ice bath as quickly as possible. This is also great if you don’t have a large enough pot or a large enough bowl for the ice water.