Blanching Vegetables As a Cooking Process

Ingredients

• 2 quarts water
• 1 tablespoon salt
• vegetables of choice
• butter or drippings
• seasonings
• liquid (as needed)

Directions

1. Fill a large pot with 2 quarts of rapidly boiling water.

2. Add 1 tablespoon of salt to the water.

3. Clean and drain the vegetables.

4. Drop the vegetables into the boiling water and return to a boil quickly.

5. Boil rapidly for 5 to 20 minutes, depending on the vegetable, then drain.

6. If not cooking immediately, pour cold water over the vegetables to cool them quickly, then drain again.

7. To finish cooking, place the vegetables in a small pot with butter or drippings and seasonings.

8. Add a few spoonfuls of liquid for juicy vegetables or half a pint for drier ones.

9. Cover the pot, leaving a slight opening for ventilation, and cook gently until done.