Vibrant Blanched Veggies
Blanching is just a fancy word meaning boiling stuff in water. Sounds unglamorous, right? Yeah, that’s why we call it “blanching.”
All snarkery aside, blanching is quite an underappreciated art. You may think boiling water sucks all the life out of food. But it doesn’t—if you do it right. Blanching invigorates vegetables, boosting its natural color, fragrance and sweetness in a way that other cooking methods obscure.
Not all veggies are ideal for blanching, but quite a few are:
- green beans
- sugar snap peas, snow peas, or just regular peas (unfrozen)
Because blanching is such a straightforward cooking technique, you can’t get away with using weak produce. You need stuff that’s perky, vibrant and ultra-fresh. If you have a farmer’s market, now your chance to splurge on that slightly-too-expensive bunch of local asparagus. There are worst things you can spend $4 on.
Ready? Let’s blanch!
medium pot with lid
large mixing bowl
tongs, strainer, or slotted spoon)
blanch-able vegetables: asparagus, broccoli, cauliflower, carrots, green beans, snap peas, snow peas, or fresh (unfrozen) peas 1 pound
salt to taste
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