Tip: Blanching Fresh Vegetables for a Veggie Tray

In a recent survey, people preferred fresh vegetables that had been blanched over vegetables that had not.  Now when I make my vegetable trays, I blanch most of the vegetables.  Broccoli, cauliflower, sugar snap peas, carrots, and asparagus get a quick dip in the hot tub.  I don't blanch red peppers, cherry tomatoes, and cucumbers.

Below are the steps I take when I blanch vegetables that I plan to eat raw.

1. I wash and prepare the vegetables.

2. I fill a large sauce pan with water.  Salt the water.  Bring it to a boil.

3. I fill a large bowl with water and ice.

4. I place the vegetables in boiling water for 30 seconds only.

5. I transfer the vegetables into the ice bath to stop the cooking process.

6. After vegetables have cooled, I drain them on paper towel.

Give it a try.  I think you will find, the improved taste and texture is worth the time and effort.

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