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Basic BLANCHED VEGETABLES Recipe

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This recipe for Basic BLANCHED VEGETABLES, by , is from Our Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Liz Becker

Category:
Category:

Ingredients:  
Ingredients:  
Vegetables

Directions:
Directions:
Bring a big pot of water to a boil.

Salt the water.

Once the water's really boiling, put a couple handfuls of one kind of vegetable in the water for about 13 minutes (depends on the veggie how much time you'll need). Be careful not to crowd them/add too many vegetables at once. If you're cooking a lot of vegetables, work in batches; you want the water to stay at consistent boil the whole time.

Taste one of the vegetables after a minute. For bigger veggies like broccoli, if you don't want to taste it you can insert a small knife into the thickest part of the stem if the knife slides in and out easily, it's done.

Remove the veggies once they are cooked using tongs or a slotted basket or spoon. (You probably don't want to just dump the veggies into a colander and lose all your boiling water, because you can cook several batches of different different kinds of vegetables green beans, then asparagus, then peas in the same pot of boiling water and make one hell of a delicious vegetable salad. So cook the smallest thing that you wouldn't want to fish out with a spoon last like peas then you can dump the water.)

Immediately "shock" your cooked veggies: Put them straight from the boiling water into a bowl of ice water use lots of ice right away to stop the cooking and so they stay green and bright. Try this recipe for practice, although if you can't find fava beans (and they are annoying to peel anyways), just use snap peas, snow peas, or green beans.

Personal Notes:
Personal Notes:
This is the most common way restaurants cook vegetables; it can be done to nearly any vegetable. Do not be scared by this. It is easy and awesome. To blanch means to put a vegetable in rapidly boiling salted water until it's just cooked, usually only one or two minutes you will know because your mouth will know when you taste one then immediately stick it in ice water to stop the cooking.

 

 

 

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