Blanched green beans can be roasted, sautéd, served in salads, or frozen for longer storage. After a quick boil, the green beans are added to an ice bath to stop the cooking process. In the book Stocking Up III, the author notes a University of Illinois study that found: After nine months, the blanched beans had 1,300 percent more vitamin C than the unblanched ones. She also recommends adding them to veggie platters.īlanching green beans gives the vegetable a pleasantly crisp texture and brightens their color. Blanching green beans for freezing reduces enzyme action and helps to preserve vitamins in the beans. "I love to make green bean salads," Streit says. Cover with plastic wrap, and chill in the fridge until serving. Pour the dressing over everything, and give the salad a good toss until well combined. You can add ½ teaspoon of salt to the water if youd like. In a large bowl, combine the three beans, with the onion and parsley. Bring a pot, half filled with water, to a boil. Their crisp-tender texture and bright green color make them a nice addition to cold dishes. Make the dressing, combine all of the dressing ingredients in a bowl whisk until the sugar has dissolved. Serve: You can also serve blanched green beans as-is.Toss the blanched green beans on a baking sheet with oil and salt and pepper and roast in a 425 degrees Fahrenheit oven for about 10 minutes. Roast: For green beans with a more uniform texture and shorter roasting time, blanch them first.You can add ingredients to the sauté like shallots, garlic, or chiles or top with lemon, balsamic or sesame seeds after cooking for extra flavor. Heat some olive oil in a skillet, add the blanched green beans, and sauté until heated through and the green beans have reached your desired texture. Sauté: For a quick side dish, Seide recommends sautéing.Freeze for an hour, then transfer to a zip-top freezer bag, and store for up to three months. Dry completely, then spread out on a parchment-lined baking sheet. After draining, spread the blanched beans out on clean kitchen towels or paper towels. Blanched green beans hold up much better in the freezer than raw ones. Prepare and ice bath by filling a bowl with cold water (tap water is OK) and some ice. Bring a pot of salted water to a rolling boil. Freeze and store: "Blanching is often performed before freezing veggies to stop enzyme processes that lead to color, flavor, texture, and nutrient losses," says Streit. How To Blanch Green Beans Trim and rinse the green beans. Quick tip: Store-bought frozen green beans have already been blanched and canned green beans have been cooked in the canning process, so there's no need to blanch them. Retrieve the green beans from the ice bath and drain well before using. As soon as the two minutes are up, use a spider, tongs, or slotted spoon to quickly transfer the green beans to the ice bath. Streit warns against overcooking the beans, and says " stop the cooking before they get mushy." Once the water is boiling, add the green beans all at once and cook for two minutes. Rinse the green beans well and snap or trim off any stems or brown ends. If desired, you can salt the water to add some flavor to your beans. To prep fresh green beans for cooking, give them a quick rinse under water and trim the. You'll want a pot big enough to completely submerge the green beans in the water. Bring the water to a boil and in the meantime, fill a separate large bowl with ice water and set it aside. Remove lid, stir in lemon zest and serve. Add about 1/4 cup of water, then cover the skillet and continue cooking, until beans are tender and water is evaporated. Cook the green beans in the skillet for about 5 minutes, add the garlic and cook about 30 seconds. Add ice and cold water to a large bowl and set aside. One pan method to make this recipe even faster, you can skip the blanching. To blanch green beans, you'll need a large pot, a kitchen spider or tongs, a large bowl, and ice. I can't believe eight years have passed since I first found this wonderful cooking community! Life circumstances have recently kept me away, but I hope to be back soon.Blanched green beans can then be sautéd, roasted, or served as-is. Recipezaar is my favorite cooking website. I also enjoy gardening, nature, travel, and skiing. A happily married wife and mom of two young adults, who enjoys a variety of creative pursuits including a love of cooking and baking.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |