As a world-renowned chef who has cooked in kitchens across the globe, I can say with confidence that blanch broccoli is one of the most versatile and tasty side dishes you can make.
Crunchy, bright green blanch broccoli florets immersed briefly in boiling water, then shocked in an ice bath before tossed in a lemony dressing–What could be more satisfying?
In this comprehensive guide, I will walk you through everything you need to know to make perfect blanched broccoli at home, from the ingredients and equipment required to step-by-step instructions and pro tips.
Whether you’re a novice cook or a seasoned chef, you will learn techniques to take your blanched broccoli from good to great. So let’s get started!
Blanch Broccoli
Equipment
- Cutting board
- Chef's knife
- Large pot with lid
- Slotted spoon or skimmer
- Mixing bowl
- Measuring spoons and cups
- Zester or Microplane
- Juicer
- Tongs
Ingredients
- 1 large head of broccoli, about 1 1/2 pounds
- 1 lemon
- 2 Tbsp extra virgin olive oil
- 1 clove garlic, minced
- 1/4 tsp kosher salt
- 1/8 tsp freshly ground black pepper
- 1/4 cup cold water
- Ice cubes
Video
Notes
Procedure For Making Blanch Broccoli Recipe
- Fill a large pot with water and boil over high heat, and make sure you use a pot large enough to accommodate the broccoli florets later without crowding.
- While waiting for the water to boil, prep the blanch broccoli by cutting the head in half from top to bottom, then lay each half flat using a sharp chef’s knife to cut the broccoli into small florets, removing as much stem as possible. Discard the stems or reserve them for another use.
- Once the water is at a rolling boil, add a generous amount of salt, about 1 tbsp, to season the broccoli and raise the boiling temperature so the vegetable cooks faster.
- Add the broccoli florets and cook for just 1 minute–After that, you want the broccoli to turn bright green but still have some crunch left in the stem.
- Drain the blanch broccoli in a colander and immediately submerge it in ice water to stop the cooking process to shock the broccoli by setting the color and preserving the crisp-tender texture. Leave in the ice bath for 2-3 minutes.
- While the broccoli cools, make the dressing, zest the lemon to get approximately 1 tsp zest, halve the lemons, and juice it to get 2 Tbsp juice. Whisk together the lemon zest, lemon juice, olive oil, garlic, salt and pepper.
- Drain the broccoli florets and dry them with paper towels or a clean kitchen towel, transfer to a mixing bowl, and toss with the lemon dressing while the broccoli is still warm to help the flavors absorb better.
- Serve immediately and enjoy this bright, versatile side dish. You can also store the leftovers in the fridge to eat them soon after blanching, as the texture will soften over time.
Tips and Tricks
- When buying broccoli for blanching, look for firm, tight heads with no yellowing, and make sure the florets are dense, not feathery, for the best texture after blanching.
- Use a large pot and plenty of generously salted water for blanching to maintain a rolling boil when adding the broccoli, as crowded or under-salted water will lead to uneven cooking.
- Cut the florets to a uniform size so they cook evenly because no one likes a mix of mushy and crunchy bits!
- Cook the broccoli in batches if needed to prevent overcrowding the pot.
- Shock in ice water immediately after draining to lock in that crisp-tender texture, and don’t rinse with cold water or let it sit out.
- Pat broccoli very dry after shocking to prevent diluting the dressing later.
- Use the best quality extra virgin olive oil and freshly squeezed lemon juice for a bright flavor.
- Toss the hot broccoli with the dressing to absorb all the flavors as the residual heat gently “cooks” the lemon.
- Garnish with fresh herbs like dill or basil, toasted nuts or seeds, or grated parmesan for extra flavor and crunch.
The possibilities are endless with this simple yet satisfying side. Master my techniques for foolproof broccoli every time. Your taste buds will thank you! We hope you enjoyed this recipe for blanched broccoli and will look into some of the other wonderful options in our side dish category to find the ideal complement to your main course.
Conclusion
From prepping the broccoli florets evenly to blanching briefly in seasoned boiling water to shocking in an ice bath, and finally dressing in a bright lemon vinaigrette, perfectly blanched broccoli is within your reach using my detailed guidance.
Crisp, vibrant, and full of flavor, this versatile side dish will be your new go-to. With practice, you can confidently serve this restaurant-caliber broccoli at home to highlight as the star of the plate.
So grab a head of fresh broccoli and get blanching–Your tastebuds will rejoice with each crunchy, lemon-kissed bite!
