Blanch spring vegetables

Bright-green and tender-crisp vegies, such as sugar snap peas, are a lovely addition to spring salads. Here's how to blanch them.

Step 1:
Add the vegetables to a saucepan of boiling water and boil for 2-4 minutes or until bright green.

Step 2:
Transfer the vegetables to a bowl of iced water to refresh. This cools them quickly so they don't continue to cook.

Step 3:
Don't soak for more than 2-3 minutes or they may lose flavour. Transfer to a plate lined with paper towel to drain.

Good Taste - September 2009, Page 125

Michelle Southan

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