Using water to blanch your vegetables offers many benefits, including an even cook and the preservation of color and ...

Blanch broccoli and cauliflower in boiling water for 3 minutes. Set aside. In a medium saucepan over low heat, melt butter then add flour while mixing until pasty. Add milk while continuously whisking ...

For longer storage, freezing is a great option. Cut broccoli into florets, blanch in boiling water for 3 minutes, then cool in an ice bath. Dry the florets thoroughly, freeze on a baking sheet, and ...

For vegetables like broccoli, carrots, and green beans, blanch them briefly in boiling water, then plunge them into ice water before draining and storing them.