Best _vegetables To Blanch Recipes

_Vegetables: To blanch image

Number Of Ingredients 0

Steps:

Wash, peel and cut up vegetable. Then pour boiling water over, stir once or twice, and drain at once in a colander or sieve. Rinse the vegetable immediately with cold running water. (This will stop the cooking action.) Drain again.Or: Bring the water to a boil in a large pot and add the cut-up vegetable. Turn off the heat at once and let the vegetable stand a minute or two. Then drain rinse immediately with cold running water and drain again. NOTE: These techniques of blanching and parboiling are sometimes also used with meat, poultry and seafood as specified in certain recipes.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Blanched Vegetables Back to Basic's image

Provided by Rita1652

Categories Vegetable

Time 7m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 head cauliflower or 1 head asparagus
bowl ice water
olive oil (optional) or butter, just to cover bottom of pan (optional)
2 tablespoons pine nuts, toasted (optional)
seasoning salt, to taste (optional)
2 -4 garlic cloves, sliced and sauteed till tender (optional)

Steps:

Trim vegetables by removing tough skin and chopping into bite size pieces.
Keep stem separate form tender heads.
In a large pot of salted boiling water add the thick stems for 1 minute then add the more tender tops of the vegetable and cook for 1 minutes. Remove and add to water bath to chill and stop the cooking.
Save for when you want to get the meal finalized. Or add right to a pan with butter, oil, garlic, nuts what suits your fancy stir fry for 1-2 minutes, seasoning with seasoned salt and enjoy.