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Spring Blanched Vegetable Platter

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This Spring Blanched Vegetable Platter takes a veggie board to the next level! Not only does blanching bring out even more flavor in veggies, it also brightens their colors, making an even more gorgeous spring vegetable board.

Ingredients

Units Scale

    • 4 quarts of water
    • 2 TBSP kosher salt
    • 1 bunch asparagus, ends trimmed
    • 1 head of broccoli, chopped into florets
    • 1 head of cauliflower, chopped into florets
    • 8 oz snow peas

Instructions

    1. Bring a large pot of water to a boil. Add salt.
    2. Fill an extra large bowl halfway with ice, and fill to 3/4 full with cold water. Keep near the pot of water.
    3. Put your first vegetables into the steamer basket or colander insert.Lower the steamer basket into the pot of boiling water.
    4. Cook about 3-5 minutes, then lift the steamer basket out of the water.
    5. Dump veggies into the bowl of ice water to immediately stop the cooking process.
    6. While those veggies are cooling, move on to the next set of vegetables.
    7. While that set is cooking, spoon the first veggies out of the cold water with a slotted spoon and place in a bowl for the water to drain.
    8. Keep this going until all vegetables are blanched, cooled, and into a bowl to rest.
    9. The vegetables can be stored a few days in the fridge, or plated on a platter.
    10. Pair with our Anti-Inflammatory Homemade Ranch Dip for the ultimate healthy, delicious, and gorgeous crowd-pleaser!

Notes

If you’re not using the vegetables immediately, you can store them in the fridge for a few days in a sealed container.

Find it online: https://www.true-well.co/spring-blanched-vegetable-platter/