Blanched Vegetables

Five fabulous dressing options transform these blanched vegetables into spectacular sides.

The ingredient of Blanched Vegetables

• 150g green beans topped
• 1 bunch asparagus ends trimmed
• 150g sugar snap peas topped and tailed
• 60ml 1 4 cup extra virgin olive oil
• 1 1 2 tbsp white wine vinegar
• 1 tbsp finely chopped roasted hazelnuts
• 1 tbsp chopped fresh tarragon
• pinch of sugar
• taste and season with salt and pepper
• 60ml 1 4 cup olive oil
• 1 tbsp red wine vinegar
• 2 tsp olive paste
• 1 garlic clove crushed
• 1 tbsp finely chopped fresh oregano
• taste and season with pepper
• 60ml 1 4 cup peanut oil
• 1 tbsp bottled lime juice
• 1 2 small fresh red birdseye chilli finely chopped
• 1 garlic clove crushed
• 1 tbsp finely chopped roasted peanuts
• 1 tbsp finely chopped fresh coriander
• pinch of sugar
• taste and season with salt and pepper
• 60ml 1 4 cup extra virgin olive oil
• 1 tbsp balsamic vinegar
• 1 garlic clove crushed
• 1 tbsp finely chopped fresh basil
• taste and season with salt and pepper
• 60ml 1 4 cup extra virgin olive oil
• 1 tbsp red wine vinegar
• 1 garlic clove crushed
• 3 tsp wholegrain mustard
• 1 tbsp finely chopped green shallots
• taste and season with salt and pepper

The Instruction of blanched vegetables

• half fill the kitchen sink with cold water three quarters fill a large saucepan with water cover and bring to boil over high heat water needs to be at a rapid boil when you add vegetables add beans and cook uncovered for 45 seconds add asparagus and sugar snap peas and cook for a further 45 seconds or until bright green and tender crisp see microwave tip tender crisp is a term used to describe vegetables that have been cooked in boiling liquid to the point where they become tender but remain crisp
• place a colander over a large bowl use a large metal sieve with a handle or a slotted spoon to transfer the vegetables to the colander a sieve works well as you can get most of the vegetables out of the water at once
• immerse colander in the sink of cold water this stops the cooking process and helps retain the bright green colour leave for 1 2 minutes or until vegetables are cold do not leave in water for too long as they may become waterlogged drain well and pat dry with paper towel
• toss vegetables with a dressing of your choice and serve
• dressings
• tarragon hazelnut place 60ml 1 4 cup extra virgin olive oil 1 1 2 tablespoons white wine vinegar 1 tablespoon finely chopped roasted hazelnuts 1 tablespoon chopped fresh tarragon and a pinch of sugar in a small screw top jar shake to combine taste and season with salt and pepper
• red wine olive place 60ml 1 4 cup olive oil 1 tablespoon red wine vinegar 2 teaspoons olive paste 1 garlic clove crushed and 1 tablespoon finely chopped fresh oregano in a small screw top jar shake to combine taste and season with pepper
• chilli coriander place 60ml 1 4 cup peanut oil 1 tablespoon bottled lime juice 1 2 small fresh red birdseye chilli finely chopped 1 garlic clove crushed 1 tablespoon finely chopped roasted peanuts 1 tablespoon finely chopped fresh coriander and a pinch of sugar in a small screw top jar shake to combine taste and season with salt and pepper
• balsamic oregano place 60ml 1 4 cup extra virgin olive oil 1 tablespoon balsamic vinegar 1 garlic clove crushed and 1 tablespoon finely chopped fresh basil in a small screw top jar shake to combine taste and season with salt and pepper
• mustard shallot place 60ml 1 4 cup extra virgin olive oil 1 tablespoon red wine vinegar 1 garlic clove crushed 3 teaspoons wholegrain mustard and 1 tablespoon finely chopped green shallots in a small screw top jar shake to combine taste and season with salt and pepper

Nutritions of Blanched Vegetables

fatContent: 688 32 calories
saturatedFatContent: 73 grams fat
carbohydrateContent: 12 grams saturated fat
sugarContent: 5 grams carbohydrates
fibreContent: 3 grams sugar
proteinContent: n a
cholesterolContent: 4 grams protein
sodiumContent: n a

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