Blanch Like a Golden Girl

Blanch Like a Golden Girl

Shock veg with a quick ice water bath. Lock in the flavor, vitamins, and color.


Blanching vegetables is a long-standing kitchen technique for fruit and vegetable preparation and preservation. It helps to retain vital nutrients, remove bacteria, preserve texture, and my favorite -- make the color pop! Read more from the National Center for Home Food Preservation on blanching and a cooking time schedule.


  • Filtered water
  • Kosher salt
  • Fresh vegetables


  1. Boil water in a large pot.
  2. While water is coming to a boil, prep the vegetables. If non-organic vegetable with a peel, remove peel. If organic, leave peel on for added nutrients. Cut vegetables into similar-sized pieces.
  3. To pot of boiling water, add a generous amount of salt.
  4. To pot of salted water, add fresh vegetable (one type at a time so that color is retained). Allow to boil for another several minutes or until vegetable is tender when pricked with a fork.
  5. Immediately remove vegetable from pot and place into a large bowl of ice water. I like to use a shallow pie dish.
  6. Once cooled, remove vegetable from ice water and set aside to dry.
  7. Repeat steps with remaining vegetables.


    • Do not crowd vegetables in boiling water.
    • Blanched vegetables are easy to freeze. Simply place blanched vegetable onto a parchment-lined baking sheet and place into freezer until frozen. Place frozen veggies into storage bag and freeze for up to 3 months.
    • Use this technique in Harvest Chicken Pot Pie.