Blanching vegetables is your ticket to fast, flavorful side dishes.
Blanching is one of my favorite tricks for getting the most out of those fresh vegetables.
It’s a low-effort process that’s worth every second of the scant handful of minutes it takes.
Credit:Photo by: Caitlin Bensel; Food Stylist: Torie Cox
Why Bother With Blanching Vegetables?
For fruits like peaches and tomatoes (yes,tomatoes are a fruit!
), blanching is a quick way to peel them (more on that below).
Credit: Emily Laurae
Blanched vegetables can be eaten as-is for a simple side or dipped into dressing on acrudites platter.
They can be stirred into recipes, or even frozen for a later use.
Its actually much easier than that.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
What Vegetables Can You Blanch?
Here are our favorites:
you could Blanch Fruit, Too!
Blanching fruit is an awesome way to peel several varieties with easy.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Let cool, then use a paring knife to gently peel the skin skin away in sheets.
Drain and dry:
Drain and pat vegetables or fruit dry.
