Blanched Vegetables Back To Basics Recipes

COOL HERB DIP FOR BLANCHED VEGETABLES

Cool Herb Dip for Blanched Vegetables image

Immersing vegetables briefly in boiling water brightens their colors and makes them crisp-tender; it also lets you cook them partially to use in recipes later.

Provided by Martha Stewart

Number Of Ingredients 6

Ingredients

1 cup loosely packed fresh basil leaves
1 cup reduced-fat sour cream
1/2 cup reduced-fat mayonnaise
1 tablespoon grainy mustard
1 tablespoon fresh lemon juice
Coarse salt and ground pepper

Steps:

In a food processor or blender, combine basil, sour cream, mayonnaise, mustard, and lemon juice. Season with salt and pepper.
Process until combined and basil leaves are finely chopped. Season with more salt, pepper, and lemon juice as desired. Cover, and refrigerate until thickened and chilled, about 20 minutes. Dip will keep up to 3 days.

Nutrition Facts : Calories 32 g, Fat 2 g

BLANCHED VEGETABLES BACK TO BASIC'S

Blanched Vegetables Back to Basic's image

So simple and very quick to blanch Asparagus, Broccoli, to Cauliflower. Do this prep for an quick put together meal when dinner are ready to eat. Season how you taste buds would enjoy! No mushy veggies here, just crisp vibrate ones.

Provided by Rita1652

Categories Vegetable

Time 7m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 head cauliflower or 1 head asparagus
bowl ice water
olive oil (optional) or butter, just to cover bottom of pan (optional)
2 tablespoons pine nuts, toasted (optional)
seasoning salt, to taste (optional)
2 -4 garlic cloves, sliced and sauteed till tender (optional)

Steps:

Trim vegetables by removing tough skin and chopping into bite size pieces.
Keep stem separate form tender heads.
In a large pot of salted boiling water add the thick stems for 1 minute then add the more tender tops of the vegetable and cook for 1 minutes. Remove and add to water bath to chill and stop the cooking.
Save for when you want to get the meal finalized. Or add right to a pan with butter, oil, garlic, nuts what suits your fancy stir fry for 1-2 minutes, seasoning with seasoned salt and enjoy.

CHINESE BLANCHED VEGETABLES

Chinese Blanched Vegetables image

Chinese blanched vegetables for original taste

Provided by Elaine

Categories Side Dish

Number Of Ingredients 16

Ingredients

1 cup broccoli
1 cup cauliflower
2 celery ( , cut into small sections )
1/2 carrots ( , sliced )
1 small section lotus root (, peeled and sliced)
1/2 cup rehydrated wood ear mushrooms ( , optional)
salt to taste
1/4 tsp. sugar
1/2 tbsp. sesame oil
1/4 tsp. salt
1/4 tsp. sugar
1 garlic cloves ( ,smashed )
1 tsp. sesame oil
1 tbsp. light soy sauce
1/2 tbsp. black vinegar
1/2 tbsp. chili oil

Steps:

Bring a large pot of water to a boiling. Add a small pinch of salt and around 1 teaspoon of sesame oil.
Place the vegetables in. Continue heating until the water once boiled. If you want them to be softer, continue heating for 10 to 20 seconds.
Transfer the vegetables to chilled water to stop heating. Then drain completely.
Add seasonings, mix well and enjoy!

Nutrition Facts : Calories 118 kcal, Carbohydrate 10 g, Protein 4 g, Fat 8 g, SaturatedFat 1 g, Sodium 1202 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

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