Blanched broccoli is prepared by briefly boiling bite-sized florets in salt water, then removing them and serving immediately or freezing for later use. It requires minimal preparation time and is ideal for many situations.
Blanched broccoli is a vegetable dish prepared by briefly placing the florets in boiling water to cook them lightly. Salt water is typically used for blanching, which adds some flavor through the cooking medium; sufficient water should be provided for the florets to move freely once placed in them. Once the water is brought to a boil, the broccoli that has been cut from the stem into bite-sized florets is placed in the pot and allowed to cook for a few minutes. The blanched broccoli is then removed and can be served immediately or frozen for later use.
Very few items and very little cooking and preparation time are required to prepare blanched broccoli, making it ideal for many situations. A large saucepan should typically be filled with water, which is then placed on a stovetop over high heat to allow it to boil. It’s usually best for someone to start with cold water, rather than hot water, as the times it takes to boil them are about the same, and cold water from a tap often tastes better.
Salt should be added to the water for blanched broccoli. This introduces some seasoning and flavor into the broccoli as it cooks, without overpowering the actual taste of the vegetable itself. Once the water is salty, however, it can stop boiling for a few minutes, as higher salt content actually raises the boiling point of the water.
The broccoli for this dish should typically be prepared by rinsing it under cold water to clean it. The stalks can then be cut away from the stalks and each head can be cut into bite-sized pieces. These florets should then be trimmed as needed to ensure any bad spots are removed and they are ready to water.
Once cut, the florets can be placed in the pot of boiling water, which should be full enough for them to move freely within the pot. It is generally better for someone to cook the florets in several batches if using a small pot, rather than overcrowding the water. This ensures that the blanched broccoli is cooked evenly.
The florets should only boil for a few minutes, until they turn a bright green colour. They can then be removed from the water and served immediately or placed in an ice water bath. This “shocks” blanched broccoli to ensure the vivid color remains and helps cool it for use in a salad or for freezing. The short duration of boiling allows blanched broccoli to have a softer texture than when served raw, without diminishing the nutritional value of the water-soluble vitamin C within it.
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