Vegetables, Blanched

Posted on Thursday, March 18th, 2010
Written by: Angela, Nutritionist

Purchase baby vegetables from store (Prepacked and prewashed…for convenience). Carrots, zucchini and string beans work really well. Blanch each bag of vegetables separately for about 1-2 minutes (zucchini may take 3 depending on thickness). Drain and plunge vegetables into an ice water bath to halt cooking. Remove with slotted spoon onto paper towel and blot dry. Wrap each batch individually in a dry paper towel and place in refrigerator. These will last four days in your refrigerator.

Reheat in skillet or microwave.

Angela Pifer, Certified Nutritionist

Seattle Based – I work Nationally through Skype

Categories: Select Recipes

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