Using water to blanch your vegetables offers many benefits, including an even cook and the preservation of color and ...

Blanch broccoli and cauliflower in boiling water for 3 minutes. Set aside. In a medium saucepan over low heat, melt butter then add flour while mixing until pasty. Add milk while continuously whisking ...

For longer storage, freezing is a great option. Cut broccoli into florets, blanch in boiling water for 3 minutes, then cool in an ice bath. Dry the florets thoroughly, freeze on a baking sheet, and ...

Keeping half-cut vegetables fresh in the summer can be a bit of a challenge due to the warm temperatures that accelerate spoilage.