Blanching Vegetables

Fill a large pot with cold water; bring to a boil. Add 1 – 2 Tbsp. salt. Place the cut, trimmed veggies into the boiling water for 2 – 5 minutes, depending on the veggie. You want them to remain crisp-tender. Remove from the boiling water with a slotted spoon into a large bowl of ice water until cold. Drain and let dry until ready to use in your recipe.

Broccoli & cauliflower – 2 – 3 minutes

Green beans –  2 – 3 minutes

Spinach – 1 minute, maximum

Stinging Nettles – 1 minute, maximum

Asparagus, fresh peas – about 2 minutes

Kale – about 2 minutes

Corn – remove kernels from cob (stand cob upright & using a sharp knife with a sawing motion, cut down the cob) removing the kernels,  blanch 2 minutes

Small Onions (pearl/cippolline, etc.)  – Place in boiling water for 1 minute, drain, rinse with cold water & peel when cool enough to handle

Celeriac – for julienne, place into the boiling water for approx. 10 – 20 seconds.  Drain, rinse with cold water until cool.

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