How to blanch vegetables – and why it’s so handy!
Learning how to blanch vegetables might sound complicated – but, in reality, it’s a technique anyone can do in just a few minutes! Blanching is a great way to be able to retain all the delicious flavors and vibrant colors found in your favorite vegetables. Once blanched, you can freeze and enjoy your vegetables for months to come.
Blanching is important to help retain the color and flavor of your favorite vegetables. By quickly immersing your vegetables in boiling water (“blanching”), you are killing the enzymes that cause browning and vitamin loss. Better yet – after blanching, the colour of your vegetables may actually become brighter!
We recommend that you blanch vegetables BEFORE freezing them. This will maintain their freshness during longer periods of storage. Try blanching broccoli, cauliflower, green beans, asparagus, or other vegetables. Then, freeze and store for a quick-and-easy addition to meals throughout the week. (TIP: Try using a few blanched vegetables in your own tacos or buddha bowls!)
What are your favorite vegetables to blanch? Comment your favorites below or share a picture of your go-to recipes in our Facebook Group – we always love to see what you’ve been cooking.
Watch this video of Chef Dawn blanching her favorite vegetables and discover just how easy it really is!