Blanched Carrots

Blanched Carrots

Bright orange carrots turn crisp-tender in minutes with a quick boil and ice bath.

Total 15 min Makes 4 servings Calories 41/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Blanching keeps carrots vibrant in color and crisp-tender in texture, making them ideal for salads, crudité platters, or a quick side dish. The ice bath stops the cooking instantly, locking in color and preventing mushiness. This method also preps carrots for freezing or finishing in butter later.

Ingredients

  • 1 pound carrots, peeled and sliced into 1/4-inch coins or sticks
  • 2 quarts water
  • 1 tablespoon salt
  • 4 cups ice water, for the ice bath

Method

  1. Peel the carrots and slice into uniform 1/4-inch coins or sticks so they cook evenly.

  2. Fill a 6-quart saucepan with 2 quarts water, add the salt, and bring to a rolling boil over high heat.

  3. While the water heats, fill a large bowl with the ice water and set it nearby.

  4. Add the carrots to the boiling water and cook until just crisp-tender, about 2 to 3 minutes.

  5. Using a slotted spoon or strainer, immediately transfer the carrots to the ice bath to stop the cooking.

  6. Let the carrots sit in the ice bath for 2 minutes until fully cooled, then drain well.

  7. Pat the carrots dry with a towel and use immediately, or refrigerate in an airtight container for up to 4 days.

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    Blanched Carrots

    Blanching keeps carrots vibrant in color and crisp-tender in texture, making them ideal for salads, crudité platters, or a quick side dish. The ice bath stops the cooking instantly, locking in color and preventing mushiness. This method also preps carrots for freezing or finishing in butter later.

    15 min 4 servings 41 cal

    Ingredients

    • 1 pound carrots, peeled and sliced into 1/4-inch coins or sticks
    • 2 quarts water
    • 1 tablespoon salt
    • 4 cups ice water, for the ice bath

    Method

    1. 1

      Peel the carrots and slice into uniform 1/4-inch coins or sticks so they cook evenly.

    2. 2

      Fill a 6-quart saucepan with 2 quarts water, add the salt, and bring to a rolling boil over high heat.

    3. 3

      While the water heats, fill a large bowl with the ice water and set it nearby.

    4. 4

      Add the carrots to the boiling water and cook until just crisp-tender, about 2 to 3 minutes.

    5. 5

      Using a slotted spoon or strainer, immediately transfer the carrots to the ice bath to stop the cooking.

    6. 6

      Let the carrots sit in the ice bath for 2 minutes until fully cooled, then drain well.

    7. 7

      Pat the carrots dry with a towel and use immediately, or refrigerate in an airtight container for up to 4 days.