Blanched Vegetables Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 pound washed and cut veggies appropriate for blanching
Spruce Eats notes these veggies and times for second boil:
Artichoke Hearts: 6 minutes
Asparagus: 2 to 4 minutes depending on the stalk thickness
Beans (Green or Wax): 3 minutes
Broccoli (cut into 1-inch pieces): 2 minutes
Brussels Sprouts: 3 to 5 minutes, depending on size
Cauliflower (cut into 1-inch pieces): 3 minutes
Kohlrabi (cut into 1-inch cubes): 1 minute
Leafy Greens: 1 to 2 minutes (use the longer time for collards and cabbage)
Okra: 2 to 3 minutes, depending on size
Pea (in the pod): 2 to 3 minutes, depending on size
Peas (shelled): 1.5 minutes
Chayote Squash: 2 minutes
Summer Squash: 3 minutes
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Directions: |
Directions:“Blanch only about 1 pound at a time. Use two kettles of vigorously boiling water-at least two gallons in each. Place vegetables in a wire basket colander or cheesecloth bag and immerse in first kettle of boiling water for 30 seconds. Immediately transfer to second kettle. Start counting time of blanching when water in second kettle returns to boil after vegetable is added. Time accurately. Chill vegetables immediately after blanching by placing under cold running water or plunging in cold water, preferably ice water. As soon as vegetables are cooled, drain thoroughly.” – Foods and Home Management |
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Personal
Notes: |
Personal
Notes: Using this marked recipe from her trusty Foods and Home Management book, Betty blanched vegetables as a standard to go along with a main meat served at family gatherings.
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