Blanche/Parboil recipes

Other preparation methods:

• Bake
• Blend
• Boil
• Braise/Pot Roast

1. 1.

   Blanched Baby Bok Choy

   • Young greens are generally more tender and cook faster than mature greens. These are just guidelines to leave a bit of a crunch.
2. 2.

   Blanched Broccolini

   • Discard bottom 1/4-inch (5 mm) stalks. Cover and cook in large pot of boiling salted water for 4 to 5 minutes. Drain and chill in cold water; drain...
3. 3.

   Blanched Collard Greens

   • Discard tough stems and ribs; coarsely chop leaves. Cover and cook in large pot of boiling salted water for 8 to 12 minutes. Drain and chill in...
4. 4.

   Blanched Kale

   • Discard tough stems and ribs; coarsely chop leaves. Cover and cook in large pot of boiling salted for 3 to 5 minutes. Drain and chill in cold...
5. 5.

   Blanched Rapini

   • Discard bottom 1/4-inch (5 mm) stalks. Cover and cook in large pot of boiling salted water for 4 to 5 minutes. Drain and chill in cold water; drain...
6. 6.

   Blanched Swiss Chard

   • Discard bottom 1 inch (2.5 cm) of stems; coarsely chop remaining stems and leaves. Cover and cook in large pot of boiling salted water for 2 to 4...
7. 7.

   Citrus Salsa

   • Bring small saucepan of water to a boil. Blanch tomatoes for 30 seconds then rinse with cold water. Peel and chop tomatoes. Place all ingredients...
8. 8.

   Crispy French Fries with Mustard Mayonnaise

   • Blanching the fries before frying or baking makes them extra golden and crisp. They're even better and crispier when fried or baked frozen just...
9. 9.

   Dandelion Gratin

   • Blanching the greens helps to rid dandelion of some of its bitterness, making it a delicious side dish. For best results, look for tender young...
10. 10.

    Fiddlehead, Pea and Asparagus Salad with Mint Vinaigrette

    • This vibrant green salad celebrates spring with every bite.
11. 11.

    Green and Yellow Bean Salad

    • To retain the colour and crispness of the beans, make this salad as close to the time of your get-together as possible.
12. 12.

    Green Bean, Mushroom and Fennel Salad

    • In large bowl, whisk together oil, lemon juice, dill, garlic, salt and pepper. Add mushrooms and toss to coat. Let stand for 15 minutes, stirring...
13. 13.

    Green Beans with Toasted Sesame Sauce

    • (Goma Ae) This crisp and nutty salad makes a terrific part of the bento box. Look for toasted (not raw) sesame seeds in the sushi or Asian...
14. 14.

    Grilled Bamboo Shoots

    • (Yaki Takenoko) Use whole bamboo shoots (not sliced) because they are easier to grill. Cans vary from 8.5 to 10 oz (240 to 300 g), and any size...
15. 15.

    Potato and Spring Vegetable Salad

    • Fingerling potatoes are long, finger-shaped new potatoes, but other potatoes are just as suitable. Though lots of different vegetables go into this...
16. 16.

    Sauteed Brussels Sprouts

    • Blanch the brussels sprouts the night before the big dinner, then finish them on the stove just minutes before serving.
17. 17.

    Seder Menu: Salmon en Papillote with Root Vegetables

    • You can wrap the vegetables with the salmon early in the day, then drizzle with the wine mixture just before baking. Place the package on a long...
18. 18.

    Vegetables With Dill Pickle Dip

    • Dill Pickle Dip: Whisk together pickles, mayonnaise, tomato, vinegar, dill, lemon juice, sugar, salt and pepper; set aside in refrigerator....

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