Go back to the blanch
Blanching is a cooking technique that involves submerging veggies, fruits, and even nuts in small amounts of boiling water for short periods of time—say, up to two minutes. It’s an ideal way to retain foods’ bright color, crisp texture, and much of their nutrients, as well. It’s also a handy way to peel foods like beets. Today, challenge yourself to blanch a fruit or vegetable. Some ideas: asparagus, beets, tomatoes, herbs, nuts.