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    You are in: Home / Low-cholesterol / Blanched Vegetables Back to Basic's Recipe
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    Blanched Vegetables Back to Basic's

    Blanched Vegetables Back to Basic's. Photo by mersaydees

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    Total Time:

    Prep Time:

    Cook Time:

    7 mins

    5 mins

    2 mins

    Rita~'s Note:

    So simple and very quick to blanch Asparagus, Broccoli, to Cauliflower. Do this prep for an quick put together meal when dinner are ready to eat. Season how you taste buds would enjoy! No mushy veggies here, just crisp vibrate ones.

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    Units: US | Metric


    1. 1
      Trim vegetables by removing tough skin and chopping into bite size pieces.
    2. 2
      Keep stem separate form tender heads.
    3. 3
      In a large pot of salted boiling water add the thick stems for 1 minute then add the more tender tops of the vegetable and cook for 1 minutes. Remove and add to water bath to chill and stop the cooking.
    4. 4
      Save for when you want to get the meal finalized. Or add right to a pan with butter, oil, garlic, nuts what suits your fancy stir fry for 1-2 minutes, seasoning with seasoned salt and enjoy.

    Ratings & Reviews:

    • on November 30, 2013


      Perfect timing & method for making asparagus using Asparagus, Pickled Beets & Blue Cheese Salad as our holiday salad. Thanks for posting.

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    • on July 11, 2010


      Great recipe! Fool proof! I will be using this a lot going forward. Thanks, Rita! Made for Veggie May 2010 Recipe Swap.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 13, 2010


      So quick and so easy! I put my broccoli in the boiling water for 1 minute, drained it, and threw it into the skillet with some smart balance/olive oil and garlic. Delicious! Fabulous color too! Thanks for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Blanched Vegetables Back to Basic's

    Serving Size: 1 (105 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 51.6
    Calories from Fat 5
    Total Fat 0.5 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 50.1 mg
    Total Carbohydrate 10.0 g
    Dietary Fiber 3.9 g
    Sugars 2.5 g
    Protein 4.2 g

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