Blanching Vegetables

Preparation info

    • Difficulty


Appears in

Keep it Simple

By Alastair Little and Richard Whittington

Published 1993

  • About

Vegetables are blanched for several different reasons: mostly either to part-cook because the ultimate cooking technique would otherwise take too long (or fail) to make them tender, or to cook the vegetables ahead.

Certain vegetables definitely benefit from a brief blanching process before being incorporated into dishes. For example, fine sliced leeks blanched for one minute, refreshed and then gently stewed with butter for 5 minutes are better than leeks cooked wit