Blanched Broccoli
Learn how to easily blanch broccoli and get it crunchy tender and perfect every time! Serve blanched broccoli as a side dish, add it to salads, or saute and add to pasta. I will also show you how to flash freeze blanched broccoli.
Ingredients
- 1 pound broccoli
- 4 quarts water
- 1 teaspoon salt
- Ice cubes
Instructions
- In a saucepan or a large pot, bring water to a boil and salt it.
- Fill a large bowl with cold water, add ice cubes to it, and set aside.
- Add the prepped broccoli florets to the boiling water, and set your timer to 4-5 minutes. The broccoli should be bright in color, crisp and tender at the same time.
- Remove from the saucepan with a spider strainer, and plunge into the ice bath to stop the cooking process. Leave for 5 minutes, then drain and use as desired.
Notes
Freezing: After blanching the broccoli, drain and pat dry using paper towels. To flash freeze the broccoli as individual pieces, place the broccoli florets on a sheet pan and freeze until solid for at least an hour. Once frozen, remove from the sheet pan and place in a freezer bag, and freeze for up to 1 year.
Nutrition
Calories: 39kcal | Carbohydrates: 8g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 674mg | Potassium: 358mg | Fiber: 3g | Sugar: 2g | Vitamin A: 706IU | Vitamin C: 101mg | Calcium: 82mg | Iron: 1mg
Find it online: https://littlesunnykitchen.com/how-to-blanch-broccoli/