How To Blanch Broccoli Cauliflower And Carrots Food

HOW TO BLANCH BROCCOLI, CAULIFLOWER, AND CARROTS

Steps:

• Fill a large pot (such as a Dutch oven) halfway with water. Add salt to the water 1 tablespoon at a time, stirring to dissolve, until the water tastes like the ocean: noticeably salty, but not overwhelming. Place the pot on a stovetop burner and turn the heat to high.
• Prepare the broccoli by cutting off the large stem, then cutting the broccoli flower into evenly sized florets. Cut the cauliflower in quarters down the center stem, then slice away the thick stem from the interior of each quarter. The florets will fall away from the stem as you slice.
• Prepare a large bowl by filling it with a mix of ice and water. Have a colander style spoon or scoop ready (this will allow you to scoop out the blanched vegetables without draining the pot).
• Once the water in the pot is at a steady, rolling boil, add the cauliflower florets, and cook for 3 to 5 minutes. Then scoop out the cauliflower and place it in the ice water to cool down. (This is called shocking.)
• Add the baby cut carrots to the pot, and cook for 1 minute. Then scoop out the carrots and place them in the ice water to cool down.
• Add the broccoli florets to the pot, and cook for 1 minute. Then scoop out the broccoli and place it in the ice water to cool down.
• Once the vegetables are completely chilled (about 3 minutes), remove them from the ice water. You can arrange them on a serving tray and serve, or cover very tightly and refrigerate to serve at a later time.

FREEZING BROCCOLI AND CAULIFLOWER

Steps:

• Wash broccoli or cauliflower in cool water while you start a pot of water to boil.
• Add a large pinch of salt to the water.
• Trim and peel broccoli or cauliflower stems.
• Cut broccoli and cauliflower into separate florets of a size that appeals to you. Many prefer 2" long by 1 1/2 " wide.
• Fill strainger with vegetables and plunge into boiling water.
• Wait 30 seconds and dump into ice bath for 30 seconds to stop cooking.
• Drain the vegetables and put them into freezer bags.
• Label and keep for 6 months.