Briefly blanching, then shocking micro vegetables tenderizes them, brightens the color of most varieties, and sets that color. You can then briefly saute them right before you serve the rest of your meal.
1. Briefly boil the vegetables of your choice in water until tender (see example times below).
|Turnips & Beets
||about 3 minutes
|Green Onions & Leeks
||about 1 minute
|Most other varieties
||about 1 ½ minutes
2. Immediately dunk the veggies in an ice water bath until they’ve cooled to at least room temperature (shock them). This stops the cooking process & sets the color.
3. Saute the par-cooked veggies briefly before serving to warm them back up.
Produce Recipes by Variety