Best 2 Blanched Vegetables Back To Basics Recipes

Blanched Vegetables Back to Basic's image

Provided by Rita1652

Categories Vegetable

Time 7m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 head cauliflower or 1 head asparagus
bowl ice water
olive oil (optional) or butter, just to cover bottom of pan (optional)
2 tablespoons pine nuts, toasted (optional)
seasoning salt, to taste (optional)
2 -4 garlic cloves, sliced and sauteed till tender (optional)

Steps:

Trim vegetables by removing tough skin and chopping into bite size pieces.
Keep stem separate form tender heads.
In a large pot of salted boiling water add the thick stems for 1 minute then add the more tender tops of the vegetable and cook for 1 minutes. Remove and add to water bath to chill and stop the cooking.
Save for when you want to get the meal finalized. Or add right to a pan with butter, oil, garlic, nuts what suits your fancy stir fry for 1-2 minutes, seasoning with seasoned salt and enjoy.

Cool Herb Dip for Blanched Vegetables image

Provided by Martha Stewart

Number Of Ingredients 6

1 cup loosely packed fresh basil leaves
1 cup reduced-fat sour cream
1/2 cup reduced-fat mayonnaise
1 tablespoon grainy mustard
1 tablespoon fresh lemon juice
Coarse salt and ground pepper

Steps:

In a food processor or blender, combine basil, sour cream, mayonnaise, mustard, and lemon juice. Season with salt and pepper.
Process until combined and basil leaves are finely chopped. Season with more salt, pepper, and lemon juice as desired. Cover, and refrigerate until thickened and chilled, about 20 minutes. Dip will keep up to 3 days.

Nutrition Facts : Calories 32 g, Fat 2 g