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.
Servings 6 servings (1/2 cup each)
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.
- Uniform size: Cut the broccoli florets into pieces that are all about the same size so they cook evenly.
- Buying: Choose bright green broccoli that has a firm stalk without yellowing florets or brown spots. Broccoli should feel heavy for its size.
- Storing: Whole broccoli should be stored in an open bag in the refrigerator. Use broccoli within 3-4 days.
- 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.
- 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