Blanched Broccoli

Blanched Broccoli

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.

  • BLANCHED BROCCOLI
  • Servings: 2-4
  • Time: 0hr 15mins
  • Difficulty: Easy
WHAT YOU NEED WHAT TO DO WHY
  • 1 ½-quart ice bath (3 cups ice to 3 cups cool tap water)
Prepare the ice bath in a 3-quart bowl; position near the stove. An ice bath is for “shocking” (stopping cooking precisely).
  • 3 quarts tap water
  • 2 teaspoons fine sea salt
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.
  • Up to 8 ounces broccoli florets divided into bite-sized pieces (or broccoli stems, cubed)
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.
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So easy to make. Love it.