Blanched Vegetables

Light, colorful and refreshing, blanched vegetables are one of my staples. When I make blanched (or parboiled) veggies, I've got a delicious, healthy snack for dipping and munching all day long.

INGREDIENTS

1 cup cauliflower florettes
1 cup broccoli florettes
1 cup baby carrots
Olive oil
Sea salt & pepper

In a medium sized pot, bring several inches of water to a boil in a pot. Add a pinch of sea salt. Drop the cauliflower into the water and remove before one minute. Remove with a fine mesh skimmer and place in a strainer to drain. Repeat with broccoli and carrot. The idea is to cook the mildest tasting and lightest in color first, so that each vegetable retains its distinct taste and color. Transfer drained veggies to a serving bowl and drizzle with olive oil. Season with salt and pepper to taste.

Serves 4

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