Broccoli, cavolfiori, piselli, fagioli verdi e gialli, ma non verdure come cavoli, spinaci e lattuga.

As I cook American/Canadian, French, Chinese and Cajun styles, I tend to use quite a few different veggies. The best ones that I’ve found that are great for blanching are ones that all of these styles use the most:

• Bok Choy

(From Bok Choy)

• Gui Lan (Chinese Broccoli)

(From Chinese Broccoli (Gai Lan))

• Carrots (better if cut into sticks or medaillons)

(From The Kitchn)

• Zucchini (and Summer Squash too)

(From Happyacres.Blog)

• Cauliflower

(From Downshiftology)

• Broccoli

(From Growing Broccoli)

• Green Beans

(From The HIV Diet)

• Okra

(From A Healthy Slice of Life)

• Annnnnd…. Asparagus

(From Great British Chefs)

Those are the ones I blanch the most. It’s all pretty easy, and goes well with virtually any sort of dish in general. But really, virtually any vegetable would blanch well with a little care. Whole Foods[1] recommends to also try blanching:

1. Sugar Snap Peas
2. Fennel
3. Kohlrabi

And heck, even TOMATOES can be blanched. So just pick yourself any of these or any vegetable that you like that i haven’t listed. It’s all still a pretty easy method after all.

Footnotes