planning a dinner party. If you're serving veggies with dip or a cold salad, blanching the vegetables will bring out their vibrant colors and take the edge off the raw flavor and texture. If you're serving them as a hot side dish, vegetables can be blanched hours ahead of time and then reheat before serving. Here's how! Have ready: a slotted spoon, a bowl of ice water to shock the vegetables after blanching, and a large plate lined with a paper towel.
- Cut your vegetables to equal sized pieces so they cook at the same rate.
- Bring a large amount of water to boil. Just before blanching, add a few tablespoons of salt to the water to fix the color and add flavor to your veggies.
- Blanch each type of vegetable separately. Blanch the lightest vegetables first (ie, cauliflower) and the darkest last (ie, brocolli). Green veggies will turn the water green and so any veggies blanched after them will take on a greenish tinge.