What is the purpose of blanching vegetables?

Blanching vegetables serves several important purposes, with the primary goal being to preserve their color, flavor, and nutritional value before they are frozen or further cooked. The process involves briefly boiling vegetables and then quickly cooling them in ice water, which helps to halt the cooking process.

By blanching, the vibrant colors of the vegetables are locked in, preventing the dulling that can occur with prolonged cooking. Additionally, this method retains the natural flavor and important nutrients that might otherwise be lost during longer cooking times. Moreover, blanching helps to eliminate surface dirt and microorganisms, making the vegetables safer for consumption.

While some other methods might enhance flavor or soften vegetables for raw consumption, those are not the main aims of blanching. Instead, the central focus is on preserving the integrity of the vegetable, making it an essential technique particularly beneficial when preparing vegetables for storage in freezers or for subsequent cooking methods.