Blanching carrots is a straightforward but efficient approach to protect their, vitamins and taste. It entails briefly boiling the carrots in water after which instantly transferring them to an ice tub to cease the cooking course of. Blanching carrots might be achieved for a wide range of causes, together with:
– To protect colour: Blanching helps to protect the intense orange colour of carrots, which might fade when they’re cooked for too lengthy.
– To retain vitamins: Blanching helps to retain the vitamins in carrots, together with nutritional vitamins A, C, and Ok.
– To enhance taste: Blanching may also help to enhance the flavour of carrots by eradicating their bitterness.
– To make them simpler to digest: Blanching may also help to interrupt down the cellulose in carrots, making them simpler to digest.
