During our pre-workout chit-chat this morning, one of my gym buddies said he needs new veggie recipes to help him get the ol' diet cleaned-up...Read More
That Makes Me Blanch
Not this Blanche…
Or this one…
I’ve shared my master technique for cooking massive amounts of vegetables with you before: my totally made up, real-chefs-would-cringe-at-the-sight, shortcut to keeping ready-to-eat vegetables in the house. Blanching is another good option, especially for vegetables that taste good raw, but are too hard to digest in their completely uncooked state.
If you blanch veggies, you can use them in salads just like the raw versions, or use them in other cooked dishes like casseroles, omelets, and sautés. They last days and days in the fridge and are at least halfway to dinner-ready.
How To Blanch Vegetables
Fill a large pot with water, add 1-2 tablespoons salt, and bring it to a rolling boil. You need enough water in the pan that the boil will continue after you add the raw veggies. Keep that roiling boil going!
Drop in the raw veggies and set a timer; see list below.
When the time is up, drain the veggies and run them under cold water to stop the cooking process.
Congratulations! You’re blanched.
You might, should the mood strike, say in a very dramatic voice with a wistful expression on your face, “Whoever you are, I have always depended on the kindness of strangers.”
Veggie Blanching Time
Asparagus: 3 minutes
Broccoli, chopped or stalks: 3 minutes
Brussels Sprouts: 3-5 minutes, depending on size
Carrots, diced or strips: 2 minutes
Cauliflower: 3 minutes
Green Beans: 3 minutes
Greens like spinach, 2 minutes
Snow or Sugar Snap Peas: 2-3 minutes
Summer Squash, slices or chunks: 3 minutes