What is the primary purpose of blanching vegetables?

The primary purpose of blanching vegetables is to preserve color and texture. Blanching involves briefly boiling the vegetables and then quickly cooling them in ice water. This process helps to set the vibrant colors of the vegetables, making them more visually appealing. Additionally, blanching helps maintain their crisp texture by stopping the cooking process quickly. When vegetables are blanched properly, they retain their nutrients better than if they were simply boiled for extended periods. This technique is often used in the preparation of vegetables for freezing, as it helps to maintain quality during storage.

While enhancing flavor, improving nutritional value, and reducing cooking time are all aspects that can be influenced by cooking techniques, they are secondary to the primary goal of maintaining the vegetables’ color and texture through the blanching process.