blanch vegetables

You can save the color and the fresh taste of vegetable by blanching them. blanch as many vegetables as you want and eat them immediately or freeze them and use when ever you want and enjoy the freshness of the blanch vegetable even after freezing.


0.5 pound green beans
0.5 pound Carrots, raw
15 cup Water
1 pound ice
0.5 cup Salt


add salt to water

First bring a large pot of water to boil over high heat then add salt to the boiling water. Salt helps to maintain the color and the taste of the vegetables.

peel the carrots

Remember to prepare the vegetables just before blanching them to prevent oxidation. I choose carrots and green beans to blanch so I peel the carrots then cut them in half to cook faster.

add carrots

Now add the prepared vegetables into the boiling water. You need to add firm vegetables that need more time to cook first, so I added the carrots first.

add green beans

I added the green beans after 1 minute.

test the carrot

After about 1 minute remove 1 piece of the vegetables, dip it into the bowl of ice water and test to see if it’s done. keep testing every 30 or 60 seconds until the vegetables cooked as much as you like. most vegetables take between 2 to 5 minutes to cook so remember to don’t over cook the vegetables they should be cooked but still crunch.

plunge in ice water

When the vegetables are cooked, remove them from the boiling water quickly with a slotted spoon and plunge them into the ice water to stop the cooking process.

drain the vegetables

When the vegetables are completely cool, remove them from the ice bath and drain them well.

blanch vegetables

Now your healthy blanch vegetables are ready to enjoy.

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Cook Detail

Servings 1
Calories per serving 163 Cals
Prepare Time 0 min
Cook Time 0 min
Total Time 0 min

Nutrition Facts (per serving)

Calories 163 Cals
Calcium, Ca 594.65 mg
Carbohydrate 37.54 g
Cholesterol 0 mg
Fat 1.04 g
Fiber 12.47 g
Folate 117.93 ug
Iron, Fe 3.5 mg
Magnesium, Mg 165.55 mg
Niacin 3.89 mg
Protein 6.26 g
Sodium, Na 56836.95 mg
Sugars 18.14 g
Thiamin 0.34 mg
Vitamin A 39453.43 iu
Vitamin B6 0.63 mg
Vitamin C 41.05 mg