With all of those delicious summer vegetables still in full bloom, a belle needs to know how to get them to the table in a belle-icious snap. Sometimes the simplest preparation is the best, so we thought it might be wise to check up on our (and your) blanching skills.
Blanching (sometimes called par-boiling) is super simple and yields fresh, crisp, beautifully-colored veggies…and, bonus, blanched veggies will keep their color and texture (and belle-iciousness) in the fridge for up to 4 days or in the freezer for up to 3 months! So…when October rolls around, you can have a little taste of summer to remind you of the lazy days.
THE EASY DIRECTIONS:
– wash and trim veggies
– fill a bowl with ice and water
– bring a large pot of water to a boil
– add kosher salt until the water is about as salty as the Atlantic…or Pacific
– boil the veggies until they are bright green (1-2 minutes will do)
– using a slotted spoon or tongs, move veggies to the ice bath
(The ice bath stops the cooking and makes them super crisp)
– once cooled completely, drain and pat dry
There you have it, belles…enjoy as a healthy, fresh meal accompaniment or as crudités…now and later!