Label
All
0
Clear all filters

How to Blanch a Vegetable

Appears in
Flavors from the Farm: Vegetable-Forward Cookery to Share with Friends & Family
Flavors from the Farm

By Emma Hearst

Published 2024

  • About
A perfectly blanched vegetable is a skill that few know how to execute well. It’s one of our favorite ways to prepare our glorious produce for all kinds of uses. Here’s how we like to do it.
Get a large pot of water—larger than you think you’ll need—and bring it to a boil. Add a fistful or two of kosher salt, stir it around, and give the water a taste. It should be as salty as the sea. Remember, this is your chance to season the interior of whatever it is you’re blanching. (The same goes for pasta water.)

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of

The licensor does not allow printing of this title