Author:
Roger Morrison
Date Of Creation:
24 September 2021
Update Date:
1 July 2024
Content
Blanching is a method in which vegetables are prepared in a short time. By blanching or steaming, the vegetables retain their flavor and vitamins. Broccoli stays nice and green and nice and crunchy with these methods. Below you can read how to blanch or steam broccoli.
To step
Method 1 of 2: Blanch
Prepare the broccoli. Wash and cut the broccoli to the desired size. Try to make all pieces the same size so that they cook evenly. 
Serve. Just like with other vegetables, you can eat broccoli immediately after blanching or use it further in other dishes. - Other methods such as stir-frying or baking are often not enough to cook the vegetables. Blanching is a good way to pre-cook the vegetables and then process them further.
Method 2 of 2: Steaming
By blanching with steam you can immediately serve or freeze broccoli. This method preserves the color, texture, flavor and nutrients of the broccoli. Vegetables that have been blanched before being frozen retain 1300% more vitamin C than non-blanched vegetables.
Remove the bowl of broccoli from the pan. Place the broccoli in the ice water. 
Finish blanching. When the florets have cooled in water, drain and dry them thoroughly before processing them further in dishes or packing them for freezing.
Tips
- Heat broccoli 1 to 2 minutes before using it further in dishes.
- Toss it with the pasta or fry the broccoli just before it is ready.
- Use blanched broccoli for dipping or in salads.
- Freeze the broccoli, using a freeze-proof lockable container.
Warnings
- Use enough water and cover the broccoli evenly with the water so that the broccoli cooks evenly.
- Do not blanch the vegetables for longer than 3 minutes, as this will cause the vegetables to lose its taste and texture.
Necessities
- Sharp knife
- Cutting board
- Large pan
- Water
- salt
- Broccoli
- Big scale
- Colander
- Spatula with holes or sieve
- Steamer
