Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Pin
5
from
36
votes
Blanching Broccoli
Everything you need to know about parboiling broccoli.
Course
Vegetable
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
3
minutes
minutes
Ice Bath
3
minutes
minutes
Total Time
16
minutes
minutes
Servings
4
people
Calories
77
kcal
Author
Kathy Berget
Equipment
Chef Knife
Stainless Steel Pot
Skimmer Spoon
Ingredients
2
pounds
broccoli
about 2 heads
1
gallon
water
1
teaspoon
salt
optional
Instructions
Cut broccoli into small florets
2 pounds broccoli
Remove leaves and any excess stem
Bring a large pot of water to a rolling boil. Add salt, if using
1 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
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 baking sheet and place in a freezer safe bag or vacuum seal bag
Return to freezer and use within one year
Nutrition
Calories:
77
kcal
|
Carbohydrates:
15
g
|
Protein:
6
g
|
Fat:
1
g
|
Saturated Fat:
0.3
g
|
Polyunsaturated Fat:
0.3
g
|
Monounsaturated Fat:
0.1
g
|
Sodium:
75
mg
|
Potassium:
717
mg
|
Fiber:
6
g
|
Sugar:
4
g
|
Vitamin A:
1413
IU
|
Vitamin C:
202
mg
|
Calcium:
107
mg
|
Iron:
2
mg