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blanched broccoli in water bath

How to Blanch Broccoli

Course Side
Keyword broccoli
Prep Time 10 minutes
Cook Time 3 minutes
Total Time 20 minutes


  • 1 1/2 pounds broccoli florets about 3 large heads
  • 1 1/2 tablespoons salt


  • Cut off about an inch off the bottom of the trunk of the broccoli. If it's hollow or woody keep cutting until you get to the tender part.
  • Remove any leaves and using a vegetable peeler, peel away the tough outer skin.
    image showing a hand with a potato peeler taking off the skin on the trunk of broccoli
  • Cut the trunk into 1/2" pieces.
  • Cut off florets into 1 1/2" pieces.
    process photo showing how to cut broccoli florets
  • Bring a large pot of water (with the salt added) to a rapid boil.
  • While waiting for it to boil when you think it'll start boiling in the next 2 minutes, fill a large bowl with ice and cold water.
  • Gently lower the florets into the boiling water and cook for 2-3 minutes. The time depends on the size of the florets. The broccoli should be a bright green and just barely tender.
    overhead photo of a bowl of bright green broccoli florets that have been blanched
  • Remove the broccoli with a slotted spoon and immediately plunge it into the ice water.
    photo of blanched broccoli florets being taken out of water with a sieve
  • Once it's cooled completely don't let it sit longer than needed, remove the broccoli from the bowl of water and pat dry with paper towels.
    image of a hand patting dry scattered broccoli florets on white parchment paper
  • Place the broccoli in a single layer on a baking sheet. Freeze for 2 hours and then transfer to containers or freezer bags. Label with the date.
    image of scattered broccoli florets on white parchment paper