Method fundamental for freezing broccoli – As usual, prepare your broccoli by cutting any woody ends and separating into small, equal-sized florets, if required. To blanch the broccoli, bring water to a boil in a saucepan. Prepare a basin of chilled water and a tray covered with kitchen paper.
How is Broccoli Blanched?
Learn how to blanch broccoli to reduce its raw, harsh flavor. Then, it may be sautéed for stir-fries, added to pasta salads, or piled on your next veggie plate. Prep Time 10 minutes Cooking Time: 5 minutes Cooling Time 5 minutes Total Time 20 minutes Servings 6 servings (each 1/2 cup) Course Cuisine, Salad Menu United States Calories 51
- 2 kg of broccoli florets
- ▢ 2 teaspoons Salt (optional)
- Bring four quarts of water and two tablespoons of salt to a boil. Fill a big dish with ice and cold water.
- Cook the broccoli florets for two to three minutes in water that is boiling. The broccoli should be a vibrant shade of green and just tender.
- Remove the broccoli with a slotted spoon and quickly submerge it in the icy water.
- When the broccoli has cooled to room temperature, remove it from the ice water and blot it dry with a paper towel.
- Cut the broccoli florets into pieces of approximately the same size to ensure equal cooking.
- Select broccoli with a bright green stalk, firm florets, and no fading or brown areas. Broccoli should weigh proportionally to its size.
- Broccoli heads should be kept in an open plastic bag in the refrigerator. Use broccoli in three to four days.
- This recipe yields 6 servings (12 cup blanched broccoli each dish).1 pound of broccoli produces approximately 6 cups of raw florets or 3 cups of blanched florets.
- Keep leftovers covered and refrigerated for up to four days.
- Place drained broccoli in a single layer on a baking sheet lined with parchment or waxed paper and place in the freezer. Transfer the frozen broccoli to a bag with a zipper and freeze for up to 9 months. Remove and reheat any serving size, or overnight defrost the entire bag in the refrigerator prior to warming.
- Blanched broccoli is great with hollandaise or teriyaki sauce drizzled on top.
- Use blanched broccoli leftovers in an omelet or scrambled eggs, pasta salad, or green salad.
Serving size: half a cup Calories: 51 kcal Carbohydrates: 10 g Protein: 4 g Fat: 1 g 1 g of saturated fat Sodium: 825 mg Potassium: 478 mg Fiber: 4 g Sugar: 3 g Vitamin A: 942 IU Vitamin C: 135 mg Calcium: 72 mg Iron: 1 mg Meggan Hill is the Executive Chef and CEO of the prominent internet food journal Culinary Hill.
- She enjoys combining her Midwestern cuisine experiences with her culinary school training to create her own tasty interpretation of contemporary family fare.
- Each month, millions of visitors visit Culinary Hill for meticulously-tested recipes and tips on ingredient preparation, cooking in advance, meal planning, and entertaining.
She earned degrees from the University of Wisconsin-Madison and College of the Canyons’ iCUE Culinary Arts program. Meggan Hill is the Executive Chef and CEO of the prominent internet food journal Culinary Hill. She enjoys combining her Midwestern cuisine experiences with her culinary school training to create her own tasty interpretation of contemporary family fare.
How long should broccoli be cooked?
Learn how to blanch broccoli to reduce its raw, harsh flavor. Then, it may be sautéed for stir-fries, added to pasta salads, or piled on your next veggie plate. Prep Time 10 minutes Cooking Time: 5 minutes Cooling Time: Five minutes Total Time 20 minutes Servings 6 servings (each 1/2 cup) Course Cuisine, Salad Menu United States Calories 51
- 2 kg of broccoli florets
- ▢ 2 teaspoons Salt (optional)
- Bring four quarts of water and two tablespoons of salt to a boil. Fill a big dish with ice and cold water.
- Cook the broccoli florets for two to three minutes in water that is boiling. The broccoli should be a vibrant shade of green and just tender.
- Remove the broccoli with a slotted spoon and quickly submerge it in the icy water.
- When the broccoli has cooled to room temperature, remove it from the ice water and blot it dry with a paper towel.
- Cut the broccoli florets into pieces of approximately the same size to ensure equal cooking.
- Select broccoli with a bright green stalk, firm florets, and no fading or brown areas. Broccoli should weigh proportionally to its size.
- Broccoli heads should be kept in an open plastic bag in the refrigerator. Use broccoli in three to four days.
- This recipe yields 6 servings (12 cup blanched broccoli each dish).1 pound of broccoli produces approximately 6 cups of raw florets or 3 cups of blanched florets.
- Keep leftovers covered and refrigerated for up to four days.
- Place drained broccoli in a single layer on a baking sheet lined with parchment or waxed paper and place in the freezer. Transfer the frozen broccoli to a bag with a zipper and freeze for up to 9 months. Remove and reheat any serving size, or overnight defrost the entire bag in the refrigerator prior to warming.
- Blanched broccoli is great with hollandaise or teriyaki sauce drizzled on top.
- Leftovers: Use leftover blanched broccoli in an omelet or scrambled eggs , pasta salad, or green salad.
Serving size: half a cup Calories: 51 kcal Carbohydrates: 10 g Protein: 4 g Fat: 1 g 1 g of saturated fat Sodium: 825 mg Potassium: 478 mg Fiber: 4 g Sugar: 3 g Vitamin A: 942 IU Vitamin C: 135 mg Calcium: 72 mg Iron: 1 mg Meggan Hill is the Executive Chef and CEO of the prominent internet food journal Culinary Hill.
- She enjoys combining her Midwestern cuisine experiences with her culinary school training to create her own tasty interpretation of contemporary family fare.
- Each month, millions of visitors visit Culinary Hill for meticulously-tested recipes and tips on ingredient preparation, cooking in advance, meal planning, and entertaining.
She earned degrees from the University of Wisconsin-Madison and College of the Canyons’ iCUE Culinary Arts program. Meggan Hill is the Executive Chef and CEO of the prominent internet food journal Culinary Hill. She enjoys combining her Midwestern cuisine experiences with her culinary school training to create her own tasty interpretation of contemporary family fare.
How long does blanching veggies take?
What to do with blanched broccoli – Blanched veggies are quite versatile. Broccoli florets may be added to salads or soups, served as an incredible side dish, or incorporated into a stir-fry. These recipes are a good starting point: Simple Broccoli Stir Fry – omit the step of cooking the broccoli, as you will have already done so! Simply add it in.
How is broccoli cooked such that it does not turn green?
Learn how to blanch broccoli to reduce its raw, harsh flavor. Then, it may be sautéed for stir-fries, added to pasta salads, or piled on your next veggie plate. Prep Time 10 minutes Cooking Time: 5 minutes Cooling Time: Five minutes Total Time 20 minutes Servings 6 servings (each 1/2 cup) Course Cuisine, Salad Menu United States Calories 51
- 2 kg of broccoli florets
- ▢ 2 teaspoons Salt (optional)
- Bring four quarts of water and two tablespoons of salt to a boil. Fill a big dish with ice and cold water.
- Cook the broccoli florets for two to three minutes in water that is boiling. The broccoli should be a vibrant shade of green and just tender.
- Remove the broccoli with a slotted spoon and quickly submerge it in the icy water.
- When the broccoli has cooled to room temperature, remove it from the ice water and blot it dry with a paper towel.
- Cut the broccoli florets into pieces of approximately the same size to ensure equal cooking.
- Select broccoli with a bright green stalk, firm florets, and no fading or brown areas. Broccoli should weigh proportionally to its size.
- Broccoli heads should be kept in an open plastic bag in the refrigerator. Use broccoli in three to four days.
- This recipe yields 6 servings (12 cup blanched broccoli each dish).1 pound of broccoli produces approximately 6 cups of raw florets or 3 cups of blanched florets.
- Keep leftovers covered and refrigerated for up to four days.
- Place drained broccoli in a single layer on a baking sheet lined with parchment or waxed paper and place in the freezer. Transfer the frozen broccoli to a bag with a zipper and freeze for up to 9 months. Remove and reheat any serving size, or overnight defrost the entire bag in the refrigerator prior to warming.
- Blanched broccoli is great with hollandaise or teriyaki sauce drizzled on top.
- Use blanched broccoli leftovers in an omelet or scrambled eggs, pasta salad, or green salad.
Serving size: half a cup Calories: 51 kcal Carbohydrates: 10 g Protein: 4 g Fat: 1 g 1 g of saturated fat Sodium: 825 mg Potassium: 478 mg Fiber: 4 g Sugar: 3 g Vitamin A: 942 IU Vitamin C: 135 mg Calcium: 72 mg Iron: 1 mg Meggan Hill is the Executive Chef and CEO of the prominent internet food journal Culinary Hill.
- She enjoys combining her Midwestern cuisine experiences with her culinary school training to create her own tasty interpretation of contemporary family fare.
- Each month, millions of visitors visit Culinary Hill for meticulously-tested recipes and tips on ingredient preparation, cooking in advance, meal planning, and entertaining.
She earned degrees from the University of Wisconsin-Madison and College of the Canyons’ iCUE Culinary Arts program. Meggan Hill is the Executive Chef and CEO of the prominent internet food journal Culinary Hill. She enjoys combining her Midwestern cuisine experiences with her culinary school training to create her own tasty interpretation of contemporary family fare.