How to Blanch Mini Vegetables

Sarah Mickey All Recipes, Baby Produce Recipes, Culinary Tips & Techniques Leave a Comment

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).

Micro Veggie Cooking Time
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.


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