Vegetables Blanching
30m
Vegetables Blanching offers numerous benefits, including color retention, improved texture, nutrient retention, enzyme inactivation, easier freezing, and easy skin removal.
It is a versatile technique that can improve the quality, appearance, and shelf life of vegetables in a variety of culinary applications.
Cut the stalk of 1 bunch of broccolini
Peel a handful of edamame by feeling where the beans are. Push toward the seam of the pod and push the beans out
Remove the fiber and cut 6 snow peas into 2 cm pieces
Trim and cut 6 string beans into 5 cm pieces
Bring a pot with water and a generous amount of salt to a boil. Prepare a bowl with water and 1 cup of ice cubes
Blanch the snow peas by cooking them in boiling water for 2m until they change color and become tender. Transfer to the bowl with and ice and water
Blanch the string beans for 2m until tender. Transfer to the bowl with and ice and water
Cook the broccolini for 2m until tender. Transfer to the bowl with and ice and water
Cook the edamame peas for 2m until tender. Tranfer to the bowl with ice
The vegetables are blanched. Eat them as they are or use them in other preparations!
Yield 4 portions
Broccolini
1 bunch
Edamame
50 g
Snow Pea
6
String Bean
6
Salt
to taste
Ice Cube
1 cup
Water
3 L