How to Blanch Vegetables

Blanching is a two-step cooking process that involves boiling vegetables then plunging them in an ice bath. This technique tendreizes the vegetables while enhancing the colour and locking in the flavour. Start by bringing a stockpot filled with salted water to a boil. Meanwhile, create an ice bath in a large bowl using cold water and plenty of ice cubes. Carefully place the veegetables in the pot using a spoon or skimmer to stir and submerge them. Cook for the required time, usually a few minutes until the vegetables are just cooked through. Immediately remove the vegetables and plunge them into the ice bath which stops the cooking process. The vegetables can now be frozen for future cooking or prepared immediately.