Blanched Vegetables Back to Basic's |
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Prep Time: 5 Minutes Cook Time: 2 Minutes |
Ready In: 7 Minutes Servings: 6 |
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So simple and very quick to blanch Asparagus, Broccoli, to Cauliflower. Do this prep for an quick put together meal when dinner are ready to eat. Season how you taste buds would enjoy! No mushy veggies here, just crisp vibrate ones. Ingredients:
1 head broccoli or 1 head cauliflower or 1 head asparagus |
bowl ice water |
olive oil (optional) or butter, just to cover bottom of pan (optional) |
2 tablespoons pine nuts, toasted (optional) |
seasoning salt, to taste (optional) |
2 -4 garlic cloves, sliced and sauteed till tender (optional) |
Directions:
1. Trim vegetables by removing tough skin and chopping into bite size pieces.
2. Keep stem separate form tender heads.
3. In a large pot of salted boiling water add the thick stems for 1 minute then add the more tender tops of the vegetable and cook for 1 minutes. Remove and add to water bath to chill and stop the cooking.
4. Save for when you want to get the meal finalized. Or add right to a pan with butter, oil, garlic, nuts what suits your fancy stir fry for 1-2 minutes, seasoning with seasoned salt and enjoy.
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