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Vegetable tray including blanched broccoli, carrots, cauliflower, hummus, almonds, and crackers

How to Blanch Broccoli, Cauliflower, and Carrots

Learn how to blanch broccoli, cauliflower, and carrots for vegetable trays, crudités, and salad. Includes blanching, shocking, and serving instructions.

Course Appetizer
Cuisine Gluten Free
Keyword cold foods, easy appetizers, no cook, spring, summer
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 13 minutes
Servings 6
Calories 26 kcal
Author Katie Moseman

Ingredients

  • salt to taste
  • 1 pound broccoli
  • 1 pound cauliflower
  • ice
  • 1 pound baby cut carrots

Instructions

  1. Fill a large pot (such as a Dutch oven) halfway with water.  Add salt to the water 1 tablespoon at a time, stirring to dissolve, until the water tastes like the ocean: noticeably salty, but not overwhelming.  Place the pot on a stovetop burner and turn the heat to high.

  2. Prepare the broccoli by cutting off the large stem, then cutting the broccoli flower into evenly sized florets.  Cut the cauliflower in quarters down the center stem, then slice away the thick stem from the interior of each quarter.  The florets will fall away from the stem as you slice.

  3. Prepare a large bowl by filling it with a mix of ice and water. Have a colander style spoon or scoop ready (this will allow you to scoop out the blanched vegetables without draining the pot).

  4. Once the water in the pot is at a steady, rolling boil, add the cauliflower florets, and cook for 3 to 5 minutes.  Then scoop out the cauliflower and place it in the ice water to cool down.  (This is called shocking.)

  5. Add the baby cut carrots to the pot, and cook for 1 minute. Then scoop out the carrots and place them in the ice water to cool down.

  6. Add the broccoli florets to the pot, and cook for 1 minute.  Then scoop out the broccoli and place it in the ice water to cool down.

  7. Once the vegetables are completely chilled (about 3 minutes), remove them from the ice water.  You can arrange them on a serving tray and serve, or cover very tightly and refrigerate to serve at a later time.

Nutrition Facts
How to Blanch Broccoli, Cauliflower, and Carrots
Amount Per Serving
Calories 26
% Daily Value*
Sodium 58mg3%
Potassium 179mg5%
Carbohydrates 6g2%
Fiber 2g8%
Sugar 3g3%
Vitamin A 10425IU209%
Vitamin C 2mg2%
Calcium 24mg2%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.