adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Blanched vegetables
0 Likes
Prep Time:
5 minutes
Cook Time:
5 minutes
Total Time:
10 minutes
Elevate your veggies with five amazing dressings for a dazzling side dish.
Ingredients:
  • 150g green beans, topped
  • 1 bunch asparagus, ends trimmed
  • 150g sugar snap peas, topped and tailed
  • 60ml (1/4 cup) extra virgin olive oil
  • 30.00 ml white wine vinegar
  • 20.00 ml finely chopped roasted hazelnuts
  • 20.00 ml chopped fresh tarragon
  • pinch of sugar
  • Taste and season with salt and pepper
  • 60ml (1/4 cup) olive oil
  • 40.00 ml red wine vinegar
  • 2 tsp olive paste
  • 4.00 garlic clove (crushed)
  • 20.00 ml finely chopped fresh oregano
  • Taste and season with pepper
  • 60ml (1/4 cup) peanut oil
  • 21.00 gm bottled lime juice
  • 1/2 small fresh red birdseye chilli (finely chopped)
  • 20.00 ml finely chopped roasted peanuts
  • 20.00 ml finely chopped fresh coriander
  • 20.00 ml balsamic vinegar
  • 20.00 ml finely chopped fresh basil
  • 17.70 gm wholegrain mustard
  • 20.00 ml finely chopped green shallots
Instructions:
  • Fill the kitchen sink halfway with cold water. Fill a large saucepan three-quarters full with water, cover, and bring to a rapid boil over high heat. Add the beans and cook for 45 seconds. Then, add the asparagus and sugar snap peas and cook for an additional 45 seconds or until bright green and tender crisp. Note: Tender crisp vegetables retain their crunch while being tender.
  • Set a colander over a large bowl and effortlessly transfer the vegetables from the pot using a large metal sieve with a handle or a slotted spoon, ensuring most of the vegetables are lifted out at once.
  • Place the colander in a sink of cold water to immediately halt the cooking process and preserve the vibrant green color of the vegetables. Let it sit for 1-2 minutes until the vegetables are cold. Be cautious not to over-soak them to prevent them from becoming waterlogged. Drain thoroughly and gently pat dry with paper towels.
  • Coat vegetables in your favorite dressing and enjoy!
  • Prepare the dressings.
  • For the tarragon & hazelnut dressing: Combine 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, a pinch of sugar in a small screw-top jar. Shake well. Season with salt and pepper to taste.
  • For the red wine and olive dressing, simply combine 60ml (1/4 cup) olive oil, 1 tablespoon red wine vinegar, 2 teaspoons olive paste, 1 crushed garlic clove, and 1 tablespoon finely chopped fresh oregano in a small screw-top jar. Shake well, season with pepper to taste, and enjoy!
  • Combine 60ml (1/4 cup) peanut oil, 1 tablespoon bottled lime juice, 1/2 small fresh red birdseye chilli (finely chopped), 1 crushed garlic clove, 1 tablespoon finely chopped roasted peanuts, 1 tablespoon finely chopped fresh coriander, a pinch of sugar in a small screw-top jar. Shake well, then season with salt and pepper to taste.
  • Create flavorful dressing: In a small screw-top jar, combine 60ml (1/4 cup) extra virgin olive oil, 1 tablespoon balsamic vinegar, 1 crushed garlic clove, and 1 tablespoon finely chopped fresh basil. Shake well to mix thoroughly. Season with salt and pepper to taste.
  • For the dressing, combine 60ml (1/4 cup) extra virgin olive oil, 1 tablespoon red wine vinegar, 1 crushed garlic clove, 3 teaspoons wholegrain mustard, and 1 tablespoon finely chopped green shallots in a small screw-top jar. Shake well, season with salt and pepper to taste.

Similar Recipes