Blanched Vegetables Back To Basics Recipes
BLANCHED VEGETABLES BACK TO BASIC'S
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.
Provided by Rita1652
Categories Vegetable
Time 7m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Trim vegetables by removing tough skin and chopping into bite size pieces.
- Keep stem separate form tender heads.
- 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.
- 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.
COOL HERB DIP FOR BLANCHED VEGETABLES
Immersing vegetables briefly in boiling water brightens their colors and makes them crisp-tender; it also lets you cook them partially to use in recipes later.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 6
Steps:
- In a food processor or blender, combine basil, sour cream, mayonnaise, mustard, and lemon juice. Season with salt and pepper.
- Process until combined and basil leaves are finely chopped. Season with more salt, pepper, and lemon juice as desired. Cover, and refrigerate until thickened and chilled, about 20 minutes. Dip will keep up to 3 days.
Nutrition Facts : Calories 32 g, Fat 2 g
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