Learn how to make a parsley pistou and lock in flavor by blanching veggies.
Athletes know that planning out meals in advance is one of the keys to success in achieving wellness goals. That’s why we created our healthy meal prep series. Previously we shared tricks to elevate overnight oats, make creative breakfast salads, and master bento boxes. This week, how to use seasonal produce to create healthier versions of your favorite comfort foods.
Blanch the veggies.
FIT CHEF HOW-TO: BLANCH VEGETABLES
“This technique is ideal for locking in the flavor of peak season produce like spring peas and asparagus,” says Philadelphia-based recipe developer Robert Luessen.
- Fill a large bowl with ice and water. Bring a pot of lightly salted water to a boil over high heat. If necessary, cut or clean any of the vegetables you will be blanching. Larger or odd shaped vegetables such as carrots benefit from being trimmed down to uniform shapes and sizes.
- Once the water is boiling, working in small batches, add vegetables to the pot. Always make sure that the water maintains a boil after adding vegetables.
- After 30 seconds to one minute, use a slotted spoon to remove vegetables and immediately plunge them in ice water. This will “shock” them and stop the cooking.
- When vegetables have completely cooled, remove from ice bath and place on a paper towel-lined tray or plate to dry. Dry completely and store for up to three to four days in the fridge.
Assemble all lunches. BACK TO MENU