Simple veggie prep – how to blanche vegetables

There’s a new podcast on my growing playlist – The Alton Browncast. Good Eats with Alton Brown was always one of my favorite Food Network shows. I still prepare my Thanksgiving Turkey with his brine recipe and my cornbread pudding is also his recipe. I love the science behind his recipes and he does a great podcast.

He was talking recently how to blanche vegetables. So, I tried it and it’s the best idea ever.

Blanching takes a little edge off the raw vegetable, the colors perk up and all the nutrients are maintained. Read more about blanching here:

And it’s so simple!

Blanched broccoli is bright green and crunchy. Yum!

Bring a pot of water to boil.

Put veggies in water.

Let cook for 1-2 minutes. Although the article I linked has longer cooking times, I don’t want my veggies to taste cooked. I just want them to not be raw.

I think it works best for carrots and broccoli. Since these are two veggies that I often pack for lunch, I blanche up a whole batch on the weekend and grab a serving each morning.

Do you blanche your veggies? Is there a veggie you don’t like raw? For me, it’s broccoli.

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