How to blanch broccoli
Blanching broccoli keeps it vibrant, green, and resilient for freezing.
Servings 4 cups
- 2 quarts water
- 2 tablespoons sea salt
- 2 large broccoli heads about 4 cups
Rinse the broccoli heads under running water and cut off the stems. Cut the broccoli heads into florets about 1 inch in size.
If you'd like to blanche the stems, cut them in to 1 inch pieces and blanch separately from the florets (they take a bit longer to cook).
Set broccoli aside and bring the water to a rolling boil over high heat.
Just before the water boils, make an ice bath: Add water and ice to a medium size bowl and set aside.
When the water in the pot boils, add the salt.
Add the broccol in two batches to the salted boiling water. Boil 1 minute until bright green then use a slotted spoon or strainer to move the broccoli to the ice water.
Repeat the blanching process with the other half of the broccoli. If you'd like to blanch the stems, cook for 2 minutes before moving to the ice bath.
Drain the cold broccoli on a dish towel or paper towels. Use the broccoli in your favorite recipes or prepare it for the freezer.
To freeze, lay the florets on a cookie sheet lined with parchment paper and freeze until firm then transfer to an air tight container or zip top bag to prevent the broccoli from clumping. Freeze for up to a year.
Calories: 103kcal | Carbohydrates: 20g | Protein: 9g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 3612mg | Potassium: 961mg | Fiber: 8g | Sugar: 5g | Vitamin A: 1894IU | Vitamin C: 271mg | Calcium: 159mg | Iron: 2mg