BLANCH­ING

RTÉ Guide - - Kitchen -

It might seem fussy, but blanch­ing some veg on a Sun­day helps you get set up for the week ahead. Sim­ply add them to stir-fries or warm them through and toss in a gar­lic herb but­ter for a tasty side. How to blanch veg­eta­bles: Cook flo­rets of cau­li­flower, broc­coli, diced car­rots or green beans in rapidly boil­ing wa­ter for 3 min­utes, then plunge them into iced wa­ter

– this will keep their colour bright. Once cold, keep them in a lit­tle wa­ter, cov­ered in the fridge, ready for use.

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