Blanching vegetables
Friday, June 7, 2013 at 12:54AM 
By Sandy Hu
A new video for Video Friday
As the weather warms up and farmers’ markets and supermarket produce counters are filled to overflowing, it’s time to celebrate the bounty with crudité platters and delicious dips.
Some vegetables, such as radishes and sugar snap peas, taste great just served raw. But hardier vegetables like broccoli and cauliflower florets, green beans, asparagus and even carrots taste better when they’re blanched. A quick dip in boiling water takes the raw edge off and makes these vegetables taste sweeter.
Blanched vegetables can also be used for cooking. I like to blanch green beans , then sauté them in olive oil. By blanching first, the beans cook more evenly, since they have had a head start through the blanching process, and cooking goes faster.