What is the purpose of blanching vegetables?

Blanching vegetables serves the important purpose of preserving their color, flavor, and texture while partially cooking them. This technique involves briefly immersing the vegetables in boiling water and then quickly cooling them in ice water. The rapid cooking process helps to set the vibrant colors of the vegetables, maintain their nutritional value, and improve their texture by softening them just enough for further cooking or freezing.

The quick cooling that follows blanching halts the cooking process, which is crucial to prevent overcooking. This method is particularly beneficial for preparing vegetables for freezing, as it helps to preserve their quality during storage. Additionally, blanching can also help to enhance the removal of tough skins or reduce their bitterness, making the vegetables more palatable.

In contrast, while blanching can enhance flavor and aroma, that is not its primary purpose. Similarly, although vegetables may become softer through blanching, the intent is not solely to prepare them for pureeing. Lastly, blanching does not serve to sterilize vegetables for long-term storage; instead, it prepares them for freezing or other cooking methods.