Tips - Blanch Vegetable

Blanched vegetables taste great in a salad or with a favourite ready-made dip
from the supermarket. The simple process of putting them into boiling water,
then chilling them in iced water, keeps their taste and texture.






















Step 1 - Add 1 tsp salt to 1-litre boiling water. Put vegetables in boiling water for 30 secs to 1 min - until slightly tender. Cook in batches.






















Step 2 - Remove vegetables from boiling water and immerse into a bowl of ice water until cool. this helps preserve their colour.



















Step 3 - Drain vegetables. Once cool, remove and place on a plate lined with paper towels to drain. Keep in a paper-lined airtight plastic bag until ready to use.

From Expatriate Magazine.