Blanched vegetables Photo: Shutterstock
● Use a large stockpot that has a double steamer insert and bring about 15 cm of water to the boil.
● Place the vegetables in a thin layer in each basket, put the lid on and begin timing.The smaller and more tender the item, the less time it needs in the steamer.
● To halt the cooking process, plunge the vegetables into a sink of iced water. Freeze water in milk or juice cartons the night before to ensure the water is really icy.
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