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Broccoli cooking in boiling water in a silver pot.

How to Blanch Broccoli

Learn how to blanch broccoli to tame its raw, bitter taste. Then you can sauté it for stir-fries, add it to pasta salads, or pile it on your next vegetable platter.
Course Pantry, Salad
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Cooling Time 5 minutes
Total Time 20 minutes
Servings 6 servings (1/2 cup each)
Calories 51kcal



  • Bring 4 quarts water and 2 teaspoons salt to a rapid boil. Fill a large bowl with cold water and ice.
  • Carefully lower the broccoli florets into the boiling water and cook for 2 to 3 minutes. The broccoli should be bright green and just barely tender.
  • With a slotted spoon, remove the broccoli and immediately plunge into the ice water.
  • When the broccoli is completely cool, drain it from the ice water and pat dry with a paper towel.



  1. Uniform size: Cut the broccoli florets into pieces that are all about the same size so they cook evenly.
  2. Buying: Choose bright green broccoli that has a firm stalk without yellowing florets or brown spots. Broccoli should feel heavy for its size.
  3. Storing: Whole broccoli should be stored in an open bag in the refrigerator. Use broccoli within 3-4 days.
  4. Yield: This recipe makes 6 servings (1/2 cup blanched broccoli each). 1 pound broccoli yields about 6 cups raw florets or 3 cups blanched florets.
  5. Storage: Store leftovers covered in the refrigerator for up to 4 days.


Serving: 0.5 cup | Calories: 51kcal | Carbohydrates: 10g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 825mg | Potassium: 478mg | Fiber: 4g | Sugar: 3g | Vitamin A: 942IU | Vitamin C: 135mg | Calcium: 72mg | Iron: 1mg