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.
Cholesterol Buster Tip: Blanched broccoli is naturally fat free and full of fiber. A four ounce serving delivers 15% DV fiber, 31% Folate (B9), 75% Vitamin A, 98% Vitamin C, and an impressive 178% Vitamin K. Skip the dairy-based dips and try pairing it with hummus.
Blanched Broccoli Recipe
| WHAT YOU NEED | WHAT TO DO | WHY |
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Blanching: In a covered 5-quart tri-ply stockpot, bring water to a rolling boil over high heat (~7 minutes). Add salt. Load 1 cup florets or stems into a blanching basket (a mesh strainer with the handle bent upward works well). Plunge into boiling water just until broccoli turns vibrant green, ~10 seconds for florets, ~25 seconds for stems. Promptly lift and vigorously shake the basket to drain. | Preheated water shortens cooking time, protecting vegetable color and texture. Small batches allow the water to stay hot and keeps cooking time short. |
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Refreshing: Transfer florets to the ice bath. 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. Drain thoroughly. If not serving directly, refrigerate in a sealed container for a convenient snack or side dish. | An ice bath is for “shocking” (stopping cooking precisely). 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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