How To Blanch And Sauté Vegetables
Vegetables can be hit or miss. They're a great source of vitamins and minerals, but cooking them properly can be a disaster. Blanching and sautéing vegetables bring out their natural flavor and health benefits. Follow our chef, CJ -aka- Chris Jacobson's (finalist on the hit TV show Top Chef) technique and master every vegetable!
- You Will Need
-
Step 1:
-
Blanch And Drip Dry
-
Blanching brings out the vibrant colors and nutrients of most vegetables and is used most often in professional restaurants. In a large pot, add any vegetable of your choice (we chose 1/2 lb (250 g) broccolini) and 2 Tbsp salt to the water. Over-salt the water to draw the color and flavor to the surface of the vegetable.
Boil for 4-5 minutes, or until soft. Remove from the boiling water and submerge into ice water (2 cups (500 ml) ice water) for 2 minutes, or until cool. This process will lock in the vegetable's vibrant color. Remove from the ice water and pat dry using a clean towel or paper towels.
-
Step 2:
-
Perfect Sauté
-
In a medium sauté pan, coat the bottom of the pan with olive oil and add the blanched vegetables. Add 1/2 diced shallot to the pan and salt and pepper to taste. Continue by adding a drizzle of olive oil and sauté on a medium heat for 5 minutes, or until the shallots are translucent. Finish by adding a squeeze of lemon juice.
Remove the vegetables to a plate and drizzle the vegetables with lemon juice and olive oil (if desired). Serve hot and enjoy!