10. Blanched Carrots

Sounds boring, doesn’t it? On the contrary, the process of blanching can reduce the qualities of raw carrot that some people find objectionable – its hard texture and sharp flavour – and at the same time produce a sweeter carrot flavour with a pleasing bite. Blanching is sometimes referred to as parboiling, but the processes are quite different. Blanched vegetables are boiled and then chilled whereas parboiled vegetables are boiled and then finished with other hot cooking methods.