No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Blanching Vegetables

Everyday Food, Volume 13 June 2004

Immersing vegetables briefly in boiling water brightens their colors and makes them crisp-tender; it also lets you cook them partially to use in recipes later.

Salt the Water
For taste, add a generous amount of coarse salt to boiling water (about 1 tablespoon salt for every 4 quarts of water).

Cook Each Vegetable
Starting with lightest-color vegetables, immerse until bright and crisp-tender, 30 seconds to 1 minute.

Stop the Cooking
Using a small mesh sieve or a slotted spoon, immediately plunge vegetables into a bowl of ice water until cooled. This helps preserve their color.

Drain Vegetables
Transfer vegetables to a baking sheet lined with a clean kitchen towel to drain. If making ahead, refrigerate in a plastic bag lined with paper towels.


Comments (1)

  • MilesDavis 24 May, 2011

    Any tips for drying the vegetables quickly & efficiently? I love to blanch veggies for crudite, but dislike when they have water left in them. On a humid day, it can be hard to get them to dry, even if I use dishtowels and/or paper towels.