Blanching carrots is a simple yet effective way to preserve their, nutrients and flavor. It involves briefly boiling the carrots in water and then immediately transferring them to an ice bath to stop the cooking process. Blanching carrots can be done for a variety of reasons, including:
– To preserve color: Blanching helps to preserve the bright orange color of carrots, which can fade when they are cooked for too long.
– To retain nutrients: Blanching helps to retain the nutrients in carrots, including vitamins A, C, and K.
– To improve flavor: Blanching can help to improve the flavor of carrots by removing their bitterness.
– To make them easier to digest: Blanching can help to break down the cellulose in carrots, making them easier to digest.
