Add Blanched Broccoli as a simple, convenient side to any meal. Give green veggies a light hand when exposing them to heat. Here’s how to do it right… bright green, al dente and delicious.
| WHAT YOU NEED | WHAT TO DO | WHY |
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Prepare the ice bath in a 3-quart bowl; position near the stove. | An ice bath is for “shocking” (stopping cooking precisely). |
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For the blanching water, in a 5-quart tri-ply stockpot set over high heat, bring water and salt to a rolling boil (6-8 minutes). Meanwhile, prepare broccoli. | Preheated water shortens cooking time, protecting vegetable color and texture. |
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Load 1 cup into a blanching basket (an inexpensive mesh strainer with the handle bent upward works well). Plunge into boiling water just until broccoli turns bright green, 10-15 seconds for florets, 20-30 seconds for stems.
Tip: Cut florets from stems where they become multi-branched; divide into bite-sized pieces. Cut out and discard damaged/tough stem parts; cut lengthwise into ½-inch slices (as for French fries). Cut across slices to cube. |
Overloading drops water below the boiling point, extending the cooking time, hurting vegetable color and texture. |
| Promptly lift and vigorously shake the basket to strain; toss broccoli into the ice bath. | Cooling quickly prevents overcooking. | |
| Repeat the blanching and ice bath process with remaining broccoli. After adding the final batch to bath, wait 1-2 minutes; pour off any ice cubes. Strain thoroughly. If not serving directly, refrigerate in a sealed container for a convenient snack or side dish. | Pouring off the ice is an efficient separation method. Otherwise, ice cubes get mixed up with the broccoli and must be picked out. |