Blanching vegetables

● 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.