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How to Blanch and Shock Vegetables

Learn an Easy Technique!

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Rachel Dolfi
Southerner transported to NYC because of food! Associate Food Editor at TheFeedfeed.

 
How to Blanch and Shock

                                                                         Photo by @racheldolfi
 

If you've never blanched and shocked a fruit or vegetable before, fear not! It's an easy technique that once you learn, you'll use again and again. Just bring a large pot of water to a boil, salt it and add in your fruit or veg. Once they've cooked to your liking, pull them out and submerge them into an ice water bath. There are so many benefits to this technique. Not only does the ice bath prevent overcooking, but blanching also loosens tough-to-remove skins on things like tomatoes or almonds and retains the verdant color of all kinds of greens.

I made a delicious dish using blanched broccoli rabe, and topped it with a crunchy, spiced oil simply made with sliced garlic, Aleppo pepper and olive oil.  Finish it off with some crumbled feta cheese and you're in business. It's spicy, savory, crunchy, soft and perfectly salty. This side dish combines so many of my favorite things together, it's truly a must-make dish! Check out our tutorial HERE. You can use this same method no matter the produce you're working with. 
 --Rachel Dolfi, Assistant Food Editor


 
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Looking for some more easy recipes featuring Blanching and Shocking? Check out two of our favorites below.
Hearty Spring Cobb With Blue Cheese, Haricot Vert, Asparagus And Herbed Ranch  by @mollyjean4

This recipe takes the humble cobb salad to the max! Laden with blanched asparagus, haricot vert and topped with blue cheese and an herby ranch, it's the salad of my dreams.

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Vegan Coconut Green Bean Casserole 
by @jakecohen


This may traditionally be a holiday side, but I'd eat it all year long! Tender green beans are blanched to perfection and coated in a luscious coconut milk based sauce. 


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