Quick Blanched Vegetables

 In Recipes, Vegetable Dishes

Serves 4


1 carrot, cut into matchsticks or diagonals
2 radishes, cut into slices
4 leaves of kale, torn into bite size pieces
½ leek, cut into thin slices
Sea salt


  1. Place several inches of spring water and a pinch of sea salt in a pot and bring to a boil.
  2. Drop cut carrots into the water until they become bright in color, usually 20-30 seconds. Remove and let cool.
  3. Add radish and boil until it becomes bright but still crunch, usually just a few seconds. Remove and let cool.
  4. Repeat with the kale, then the leek.
  5. Mix all the vegetables together and eat plain, with fresh squeezed lemon juice or with a dressing.


  • Vegetables should be bright and crispy, but not raw. The goal is to remove the vegetables from the water when their color is the brightest.
  • Cook the mildest tasting vegetable first, so that it retains its distinctive flavor and color.
  • Most vegetables can be cooked in this manner including summer squash, bok choy, broccoli, collard greens, onions, turnips, radishes, cabbage, cauliflower, collard greens, snow peas, celery, and beets.
  • Make fresh daily and eat within 12 hours.
  • This is a great way to cook vegetables for breakfast, and take the leftover to work for lunch.
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