Blanching canned vegetables can significantly boost their flavor and freshness with minimal effort. By boiling them in vegetable broth instead of water, the veggies absorb herbs and seasonings during a brief two-minute blanching. This technique can elevate various dishes like casseroles and soups, making them taste more vibrant. Tips for effective blanching include monitoring the boiling process closely, immediately transferring veggies to ice baths to stop cooking, and optionally mixing broth with water for varied flavor. These simple adjustments can transform mundane canned vegetables into flavorful, fresh-tasting ingredients for meals.
Blanching canned veggies in vegetable broth instead of plain water infuses them with flavor, enhancing the taste and nutrition of meals with minimal effort.
Blanching is simple: boil canned veggies in broth for two minutes, then plunge into ice water to retain freshness and prevent overcooking.
To boost flavor, mix half water and half vegetable broth when blanching. This allows for milder flavors and extends the utility of the broth.
Keep an eye on the boiling pot and transfer the veggies immediately to ice water to ensure perfect blanching and maintain optimal texture.
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