Blanching are a great alternative to preparing vegetables because the quick cooking process doesn't destroy the nutrients compared to boiling or frying and much healthier and easier than stir-frying. They taste great in salads or with a favourite dip. The simple process of putting them into boiling water, then chilling them in iced water, keeps their taste and texture.
Vegetables that are suitable for blanching includes green beans, snow peas, broccoli, cauliflower, carrots, asparagus and most "hard" vegetables.
1) Boil 1 liter of water then add 1 tsp salt.
2) Put vegeatbles in boiling water for 30 seconds to 1 minute - until vegetables are slightly tender. Cook in batches.
3) Remove veggies from boiling water and immediately immerse into a bowl of ice water until cool. This will help preserve their color.
4) Drain vegetables.
5) Once cool, remove and place on a plate lined with paper towels to drain and dry.
6) keep in a paper-lined airtight plastic bag until ready to use.
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