BLANCHED VEGETABLES RECIPE RECIPES

BLANCHED VEGETABLES BACK TO BASIC'S RECIPE - FOOD.COM

Blanched Vegetables Back to Basic's Recipe - Food.com image

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.

Total Time 7 minutes

Prep Time 5 minutes

Cook Time 2 minutes

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

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)

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.

Nutrition Facts : Calories 51.7, FatContent 0.6, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 50.2, CarbohydrateContent 10.1, FiberContent 4, SugarContent 2.6, ProteinContent 4.3

CHINESE BLANCHED VEGETABLES | CHINA SICHUAN FOOD

Chinese Blanched Vegetables | China Sichuan Food image

Chinese blanched vegetables for original taste

Provided by Elaine

Categories Side Dish

Yield 2

Number Of Ingredients 16

Ingredients

1 cup broccoli
1 cup cauliflower
2 celery ( , cut into small sections )
1/2 carrots ( , sliced )
1 small section lotus root (, peeled and sliced)
1/2 cup rehydrated wood ear mushrooms ( , optional)
salt to taste
1/4 tsp. sugar
1/2 tbsp. sesame oil
1/4 tsp. salt
1/4 tsp. sugar
1 garlic cloves ( ,smashed )
1 tsp. sesame oil
1 tbsp. light soy sauce
1/2 tbsp. black vinegar
1/2 tbsp. chili oil

Steps:

Bring a large pot of water to a boiling. Add a small pinch of salt and around 1 teaspoon of sesame oil.
Place the vegetables in. Continue heating until the water once boiled. If you want them to be softer, continue heating for 10 to 20 seconds.
Transfer the vegetables to chilled water to stop heating. Then drain completely.
Add seasonings, mix well and enjoy!

Nutrition Facts : Calories 118 kcal, CarbohydrateContent 10 g, ProteinContent 4 g, FatContent 8 g, SaturatedFatContent 1 g, SodiumContent 1202 mg, FiberContent 3 g, SugarContent 5 g, ServingSize 1 serving

More about "blanched vegetables recipe recipes"

COOL HERB DIP FOR BLANCHED VEGETABLES RECIPE | MARTHA STEWART

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.
From marthastewart.com
Reviews 3.8
Category Appetizers
Calories 32 g per serving

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.

See details

BLANCHED VEGETABLES WITH PEANUT SAUCE – RECIPES INDONESIA

Gado-Gado is one among the famous Indonesian traditional dishes, listed in 30 Indonesian Culinary Icons which is consisted of cooked vegetables served with a peanut sauce dressing. Although many western people describe it simply as a salad, in Indonesia this dish could be eaten as a main meal. Typical Indonesian ha ha ha ;-). This is true!! Coz I myself eat it often any time at any occasions.Currently I've seen it often as a part of set menu in various festival and parties. No wonder ... Gado Gado with it's richness of vegetables and delicate sauce is looked very attractive and it might be intrigued your stomach's acid :-)If you like it HOT you can just add chilli sauce or sambal oelek on it.Anyway in this recipe I describe two choices of ingredient to prepare the peanut sauce. Personally I would say using the raw peanut is the best way to obtain the optimum result. But in case you might be a little bit intimidated by the long list of ingredients, then using the Pindakaas or ready blended roasted peanut as a short cut is the best choice to spare your energy & time. Though it's taste is not perfect as using the raw peanut but it isn't so bad at all. I only suggest you, avoid the instant sauce from the market otherwise you could have ruined your delicate Gado Gado.
From recipesindonesia.com
Category Main Course
Cuisine Indonesian

Note for the peanut sauce

See details

BLANCHED CRUDITES RECIPE | INA GARTEN | FOOD NETWORK

From foodnetwork.com
Reviews 5
Total Time 12 minutes
Category appetizer
Cuisine american

Place the cream cheese, sour cream, mayonnaise, scallions, parsley, dill, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment and blend. Serve at room temperature.

See details

BLANCHED-AND-SQUEEZED GREENS RECIPE RECIPE | EPICURIOUS

Precooked, compact, and way more flavorful than store-bought frozen spinach, these portioned greens are ready to be thrown into soups and stews straight from the freezer or thawed in the fridge and tossed into omelets and pastas. Even simple side dishes of garlicky greens become infinitely faster when virtually all the prep work is done ahead of time.
From epicurious.com
Reviews 4.3

Do Ahead: Greens can be blanched 2 months ahead. Keep frozen.

See details

7 VEGETABLE SALAD RECIPE: HOW TO MAKE IT

Italian dressing jazzed up with basil and chives sparks the flavor of this eye-catching salad. The blanched veggies in this colorful combination retain their crispness quite nicely. —Sara Lindler of Irmo, South Carolina
From tasteofhome.com
Total Time 30 minutes
Category Lunch
Cuisine Europe, Italian
Calories 47 calories per serving

In a saucepan, bring 2 in. of water to a boil. Add beans, peas, yellow squash, zucchini and onion. Reduce heat; cover and simmer for 2-3 minutes or until vegetables are crisp-tender. Drain; rinse with cold water and pat dry., Place vegetables in a bowl; add the remaining ingredients. Gently stir to coat. Refrigerate until serving.

See details

GRILLED VEGETABLES RECIPE | MARTHA STEWART

Even after they're grilled, the vegetables keep their clean, bright flavors. Arrange them in sections on several platters rather than mixing them together to create a geometric look. This vegetarian-friendly dish is perfect to serve at your next dinner party.
From marthastewart.com
Reviews 2.8
Category Gluten-Free Recipes

Preheat grill to medium (if you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 to 6 seconds). Whisk together thyme, basil, garlic, and oil in a small bowl; season with salt and pepper. Brush all of the vegetables with herb oil. Grill peppers and blanched vegetables until heated through and marked by grill, about 5 minutes for peppers, 8 to 10 minutes for blanched vegetables. Grill radicchio and tomatoes until cooked through, 8 to 10 minutes for tomatoes, 7 to 8 minutes for radicchio. Transfer to serving platters. Brush with remaining herb oil; season with salt. Serve warm or at room temperature.

See details

BLANCHED VEGETABLES - NATIONAL JEWISH

Briefly place asparagus in boiling water for two to four minutes (the spears should turn a bright green and just barely bend when picked up out of the water). Remove and immediately place in ice water. Drain and pat dry. Serve with balsamic vinaigrette or drizzled butter with shredded Parmesan.
From nationaljewish.org

See details

3 BLANCHED MIXED VEGETABLES RECIPES | TARLADALAL.COM

Oct 30, 2018 · Recipe# 32760. 16 May 14. 88. calories. per. kebab. Vegetable Shikampuri Kebab ( Kebabs and Tikkis Recipes) by Tarla Dalal. 4 reviews. Perfect choice for a grand garden party, especially on a pleasant winter’s day, the Vegetable Shikampuri Kebab will pamper the diners and make them feel like kings and queens.
From m.tarladalal.com

See details

HOW TO BLANCH AND SHOCK VEGETABLES IN 3 EASY STEPS ...

From allrecipes.com

See details

HOW TO BLANCH VEGETABLES | BETTER HOMES & GARDENS

Jun 09, 2015 · How to Blanch Vegetables. Heat water to boiling. Add washed and trimmed veggies to the boiling water (or place them in a wire basket ($10, Bed Bath & Beyond) and lower it into ... Cook the vegetables in boiling water 1 to 5 minutes (see below for example times). When you notice the color of whatever ...
From bhg.com

See details

5 RECIPES THAT INVOLVE BLANCHING TO TAKE YOUR COOKING TO ...

From sodelicious.recipes

See details

BLANCHED VEGETABLES - NATIONAL JEWISH

Oftentimes people will blanch vegetables before freezing them or before grilling or sautéing them. But you can also eat some vegetables right after the blanching process. Try the following blanched vegetable recipes. Asparagus Selecting Asparagus. Choose asparagus with firm, straight stems, closed buds and a bright green color.
From nationaljewish.org

See details

BLANCHING VEGETABLES - BEST RECIPES EVER

Blanching vegetables is a common and important step in many recipes. In some, the goal of blanching is to tame bitter greens, in others it's strictly to par-cook the vegetables (helpful in stir ...
From cbc.ca

See details

3 BLANCHED MIXED VEGETABLES RECIPES | TARLADALAL.COM

See details

BLANCHING : RECIPES : COOKING CHANNEL | COOKING CHANNEL

Braised Lamb Shanks with Roasted Vegetables and Buckwheat (Kasha) Bread. Recipe | Courtesy of Wayne Harley Brachman. Total Time: 2 hours 10 minutes.
From cookingchanneltv.com

See details

HOW TO BLANCH VEGETABLES | KITCHN

Feb 11, 2010 · If blanching more than one type of vegetable, blanch each one separately and blanch lighter colored ones first, as darker colored ones will tinge the water and subsequent vegetables. After about 30 seconds, test for doneness. Remove one piece, dip it into the bowl of ice water, and taste. Keep tasting every 30-60 seconds until the vegetables ...
From thekitchn.com

See details

BLANCHED COLLARD GREENS RECIPE - ALL INFORMATION ABOUT ...

Blanched Collard Greens - Changing Diets, Changing Minds trend changingdietschangingminds.weebly.com. Blanched Collard Greens Ingredients: 1/2 bunch of collard greens washed and cut into 1/2" strips (removing the lower, tougher part of the stem is optional) 1 tablespoon extra virgin olive oil 1 tablespoon fresh squeezed lemon juice Place 3" of water in the bottom of a pot and bring to a boil.
From therecipes.info

See details

BLANCHING CARROTS - FOOD FANATIC

Oct 27, 2020 · Freezing carrots, and other vegetables, typically causes them to lose flavor, vibrancy and texture. But blanching carrots prior to freezing actually cleanses them, brightens their colour and stops any loss of nutrients and vitamins. Blanched carrots don't turn mushy when thawed - instead, they will taste fresh and delicious when you use them.
From foodfanatic.com

See details

HOW TO BLANCH VEGETABLES {MEAL PREP + FREEZING ...

Oct 29, 2021 · How to blanch green beans. Bring a large pot of salted water to boil, a big, rolling boil. (At the same time prepare an ice bath.) Carefully place the vegetables in the pot of boiling water. Use a spoon to push down and submerge the vegetables. Cook until the green beans become crisp-tender but are still bright green.
From feelgoodfoodie.net

See details

WHAT IS BLANCHING AND HOW DO YOU DO IT?

Jul 30, 2020 · Vegetables will be crisp-tender and bright in color in salads and on a crudités platter. Before incorporating into a quick-cooking recipe such as a stir-fry, blanching will soften vegetables that take longer to cook like broccoli and carrots. Some of the bitterness is removed from cabbage, leafy greens, and onions after blanching.
From thespruceeats.com

See details