7 Jan 2012

Blanching Vegetables for Crudités

Submitted by admin
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To 6 quarts of water add 2 tablespoons salt and bring to boil over high heat - use the times suggested in the chart below for each vegetable. Transfer to  bowl of ice water and allow to cool about 1 minute. Pat dry with paper towel as the water returns to a boil; go on to next vegetable.

  • Carrots - 15 seconds
  • Snow/snap peas - 15 seconds
  • Caulifolower - 1 to 1 1/2 minutes
  • Green beans - 1 minute
  • Fennel - 1 minute
  • Broccoli - 1 to 1 1/2 minutes
  • Asparagus - 30 to 60 seconds