How To Blanch Broccoli

There’s a new way to cook vegetables ahead of time without having mushy vegetables for dinner.  Okay, it’s not really new, but it’s new for me and maybe, for you.

I must confess.  When it’s my turn to watch TV, I usually watch the Barefoot Contessa.  With TiVo, I can get in two or three episodes every couple of days.  This is my idea of free culinary training.

So, Ina shared a cook ahead technique that’s good for broccoli, cauliflower, green beans, and asparagus.  I tried it on broccoli and it really works.  We had crisp, yet tender, broccoli with our roasted chicken with garlic.

I’m thrilled to have this information.  Now when my husband says he’ll be late for dinner, I can go ahead and cook the portion of veggies the kids and I will eat.  Then after Charlie arrives, I can quickly, cook up his vegetable portions.  It’s no extra trouble, really!   And besides, he works too hard and drives too far, to eat mushy vegetables for dinner.  This technique works for everybody!

HERE’S WHAT I LEARNED FROM INA

Heat a large pot of salted water to a boil.  In a large bowl, fill with half ice and water.  Cut up the veggies when the water begins to boil.  Carefully, add in vegetables and cook for 1 to 1 1/2 minutes.  With a slotted spoon, scoop out vegetables quickly and immediately move to the ice bath.  Keep them in the ice bath until cooled.  Remove vegetables and set aside until ready to serve.

To reheat, simply heat a little oil or butter in a saute pan.  If using butter, allow the butter to brown a little for a nutty flavor.  Add in vegetables, salt and pepper and other spices to taste.  Continue over heat until vegetables are heated through, 1 to 2 minutes.  Remember, you’re not cooking them, you’re reheating them.

That’s it.  Super quick, super tasty and not a mushy vegetable in sight.  For all those dinners when I sit down to the table twice, this has really changed the way I’ll cook vegetables for my family.

I do realize the technique I described is called blanching.  However, I had never considered it as a way to cook ahead.  I certainly never watched anyone saute blanched vegetables with tasty spices, either.  I hope you found this post informative and that it helps you like it’s helped me.