Introduction:Blanching vegetables helps to brighten their colors which makes a dish more appealing.
The first thing you will need to do is to bring a pan of salted water to a boil. Place a large bowl of ice water near by. Put either a strainer or a colander in the ice water.
When blanching vegetables, add only one kind of vegetable at a time to the boiling water. When placing the veggies, cook them uncovered until they are tender and a little crisp.
Take a slotted spoon and scoop the cooked items from the pan and place them in the ice water. This prevents them from continuing to cook and it sets the color.
After blanching vegetables, prepare them immediately. Take a medium saute pan and heat some olive oil in it. Add the blanched vegetables and turn the heat to high. Toss the veggies by moving the pan back and forth over the flame. Only cook for two to three minutes. Season the way you like and serve.
When blanching vegetables, do not cook them together. Some may take longer than others to cook. Begin by cooking the least flavored vegetable. Continue to blanch one after the other.
When finished cooking, add some minced fresh herbs to enhance the flavor.
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