Blanching, Parboiling, and Steaming Veggies
Blanching, Parboiling, and Steaming Veggies Sometimes a recipe calls for parboiling vegetables. Certain dense vegetables, such as carrots, potatoes, and turnips, may be parboiled (cooked briefly in boiling water) to soften them slightly before another method finishes cooking them. This technique guarantees that all the ingredients in the dish finish cooking at the same time. … Read more