Hello I am going to walk you in to a quick easy step and this again has to deal with food preservation. Drying fruit or perhaps even herbs and making pickles and jams is a part of this process. Blanching vegetables is very easy and it does not take a rocket scientest to figure it out. The first time I did this I was nearly 24 years old and a mother of 2 girls . I had 1 large head of cabbage and cut it in half and I blanched the other and chucked it in the freezer for later use. because I was not going to eat this whole thing.
What is blanching? It is a method that fresh vegetables are submerged in to hot boiling water. Otherwise they are parboiled. The vegtables are not cooked all the way through and this takes at least between 10 to 15 minutes for harder root vegetables such as lotus root, yam, carrots, turnips, beets, rutebega, celery root, and perhaps sunchoke if you have any on hand.
The softer ones like green beans, any green leafy vegetables, zucchini, Italian yellow squash, broccoli, cauliflower, celery, okra and cabbage is about 5 minutes, They are now drained and rinced under cold water and placed in to plastic zip bags and make sure that there isn’t any air in these bags by pressing and quickly zipping these bags shut and then place them in the freezer and they should at least keep for about 3 to 4 months. Hopefully this would cut your store trips down too.
However as you seen I had gotten finally some fresh lotus root and this is what I had blanched this morning. This will also speed up your entire meal prep. Please let me know how this is woring out for you. By the way the blanching is done on stovetop only you do not want to cook the vegetables through at all. You do not want to remove the vitamins from the vegetables at all. It is like a quick dunk almost in boiling water then it is completely drained in a colander and let it drain completely before you go store in zip bags.
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