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Blanched vegetables Add to ...

Watch Sue Riedl demonstrate how to blanche vegetables


Prepare an ice bath of ice cubes and cold water.

Bring a pot of water to a boil.

Add enough salt so that the water tastes slightly salty.

Once the water is at a rolling boil, add your vegetables a bit at a time so as to keep the water at a boil. Leave them in for 30 seconds to a minute or two, depending on the vegetable. Asparagus, for example, requires only about 30 seconds.

Test one by scooping it out, placing it in the ice bath and tasting it.

If it's done to your liking, use a slotted sppon to remove the rest of the vegetables and plunge them straight into the ice bath to halt the cooking process.

Make sure the water comes back up to a boil before doing the next batch.

Serve them as is in cold dishes, or quickly reheat before serving by sautéing, boiling or grilling.

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