Happy Spinach Day! I feel like this day should be better known as Popeye’s Day. As I am a huge fan of Popeye, I blanched spinach for soup for my Popeye (Vishal) on this day. So my post for today is going to be How to Blanch Spinach.
Food is blanched to soften it, or to partly or fully cook it, or to remove a strong taste. Blanching requires very less time and can be done perfectly with a bit of attentiveness. Spinach purée requires the spinach to be blanched first and then it is made into a paste. Ice-water is used after blanching the spinach in order to stop cooking immediately and also to get a gorgeous green colour. Blanched and puréed spinach can be used in a lot of different ways, for example in Cream of Spinach Soup, Palak Paneer, Palak Corn, etc.
Follow the steps attentively and you will get perfect results…
Spinach: As required (I’ve taken 2 bunches)
Water for boiling: 1 lt
Ice-Cubes: 2 trays
Cold Wated: 1/2 lt
- Clean the spinach and chop them as per convenience.
- Wash them under tap water delicately.
- Keep water for boiling and side by side prepare a bowl with cold water mixed with ice-cubes.
- When the water is boiling, put the spinach in it and let them get blanched for 1 minute.
- After 1 minute strain the hot water and transfer the spinach in cold water.
- As soon as it gets a bit normal (not hot or warm anymore) squeeze out the water from spinach.
- If you want to use it later then store in an air-tight container and keep in fridge. It can also be put in freezer.
- If you want to use it right away, then put in a blender and give a good churn.
- Add water to adjust the consistency.