Blanching

Blanching is used to soften vegetables while maintaining their colour. It is essential that a generous amount of water is used relative to the amount of vegetables to be blanched. If this rule is not followed, the cooking time is lengthened and the effect is lost. Do not salt the water when blanching vegetables as the salt removes moisture from them.

For 500 g vegetables, bring two litres of unsalted water to a rolling boil. Plunge the vegetables into the water and keep on the highest flame, bringing the water back to the boil as quickly as possible. Vegetables cut into julienne are strained from the water at this point. Peas and beans should be left to simmer until tender. Spinach needs to be removed as soon as it wilts.