How to Blanch Broccoli

Blanching is the key to crunchy, vibrant, tasty broccoli every time! It's a cinch and creates a quick side dish, a healthy salad ingredient, or an appetizer. It's sure to win over even the most anti-veggie family member!

Course Side

Cuisine American

Diet Gluten Free

Prep Time 5

Cook Time 5

Chill Tiime 5

Total Time 15

Servings

Calories 26kcal

Author Imma

Ingredients

1 pound (450g) broccoli
4 quarts (3.8l) water
1 teaspoon (7g) salt
Ice cubes

Instructions

Prepare broccoli by cutting it into small florets. Set aside.
Heat the water to a boil over medium heat in a medium saucepan or pot. When the water starts boiling, add salt.
Fill a large bowl with cold water and add the ice cubes. Set aside.
Carefully add the prepped broccoli florets to the boiling water, and let them sit for 3-5 minutes. The broccoli should still be bright and crisp.
Remove the broccoli from the saucepan with a colander, then plunge it into the ice bath to stop the cooking process. Leave for 5 minutes, then drain and use as desired.

Notes

Make sure to use enough water to entirely cover the broccoli florets while cooking, so they cook unevenly.
This is a quick process, so I like to have everything ready before starting, especially the ice bath.
To get the greenest, tastiest blanched broccoli, look for firm stalks and an even green color. Avoid broccoli with brown or yellow spots.
Only blanch fresh broccoli because frozen broccoli has already been blanched.
Blanching works for many vegetables, like carrots, green beans, cauliflower, sugar snap peas, and asparagus.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition