Blanching Broccoli is an easy way to cook broccoli perfectly to use in casseroles, salads or to serve as a side dish. Blanched broccoli can also be frozen to use for later.
Learn how to perfectly blanch broccoli for perfect results every time!
Parboiled broccoli
Blanching broccoli involves briefly boiling the vegetable and then immediately plunging it into ice water to stop the cooking process.
This technique helps to preserve the vibrant green color, crisp texture, and nutritional value of the broccoli. Blanching is a simple and effective method that prepares broccoli for various culinary uses, such as salads, stir-fries, or as a healthy side dish.
I often blanch my broccoli before adding it to casseroles like my Broccoli Chicken Alfredo or my Broccoli Chicken Rice Casserole.
My husband likes to blanch broccoli and then add a little garlic butter for a perfect vegetable side dish.
If you have a surplus of broccoli and want to preserve it, blanching the broccoli is necessary before freezing it.
Blanching
Blanching is a method that parboils vegetables for just a few minutes until they are tender and crisp and then quickly plunges them into an ice bath to stop the cooking process.
This helps lock in the color and flavor of green vegetables like broccoli. Some other veggies to blanch include green beans or asparagus.
Blanching can also be used to easily remove the skin from tomatoes or peaches. I use this method when canning tomatoes and canning peaches.
Key ingredients
Ingredients
This section reviews the best ingredients and substitutions for this recipe. For an exact list of ingredients and quantities, check the recipe card below.
- Broccoli - Choose tight fresh broccoli heads that are dark green and have firm stems.
- Salt - When blanching broccoli for a recipe, use salt. When blanching broccoli for freezing, no salt is used.
Step by step directions
How to make it
In this section, I share step-by-step photos, cooking methods, techniques, and a general overview. For detailed instructions, temperatures, and timing, check the printable recipe card below.
- Cut broccoli into small florets
- Remove leaves and any excess stem
- Bring a large pot of water to a rolling boil. Add salt, if using
- Plunge broccoli into boiling water and boil for 2-3 minutes
- Remove broccoli with a slotted spoon or skimmer and place into a large bowl filled with ice water
- Stir broccoli so it cools quickly. Keep in ice water until fully cool
- Remove and drain off any excess water
To freeze broccoli
- Remove any excess water
- Place broccoli on a baking sheet lined with parchment paper
- Place in freezer until fully frozen
- Remove broccoli from the baking sheet and place it in a freezer-safe bag or vacuum-seal bag
- Return to freezer and use within one year
Recipe tips
- Try to cut broccoli into fairly uniform pieces
- If freezing the broccoli, omit salt
- Blanched broccoli can be covered and refrigerated for up to four days
Frequently asked questions
Blanching par cooks the broccoli just slightly making it tender but still crisp. Blanching preserves the bright green color of the broccoli.
Adding salt to the boiling water is optional. If you will be freezing the broccoli, do not add salt.
More delicious vegetable recipes
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Check out all my delicious vegetable recipes!
Blanching Broccoli
Ingredients
- 2 pounds broccoli (about 2 heads)
- 1 gallon water
- 1 teaspoon salt (optional)
Instructions
- Cut broccoli into small florets2 pounds broccoli
- Remove leaves and any excess stem
- Bring a large pot of water to a rolling boil. Add salt, if using1 teaspoon salt
- Plunge broccoli into boiling water and boil for 2-3 minutes
- Remove broccoli with a slotted spoon or skimmer and place into a large bowl filled with ice water
- Stir broccoli so it cools quickly. Keep in ice water until fully cool
- Remove and drain off any excess water
Notes
- Try to cut broccoli into fairly uniform pieces
- If freezing the broccoli, omit salt
- Blanched broccoli can be covered and refrigerated for up to four days
- Remove any excess water
- Place broccoli on a baking sheet lined with parchment paper
- Place in freezer until fully frozen
- Remove broccoli from baking sheet and place in a freezer safe bag or vacuum seal bag
- Return to freezer and use within one year
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
David @ Spiced says
This is an excellent guide for how to blanch broccoli! Sometimes you just end up with too much of something (in this broccoli) and the freezer becomes your best friend. Blanching is a must for freezing broccoli!
Kathy says
Yes! Not only are you not wasting any food, blanched broccoli is easy to add to recipes or use for dinner as a vegetable.