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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.

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Comments (1)

  • 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.