Traditionally we blanch most vegetables before preserving them in some way or freezing them. For those who don't know, blanching comes from the French word blanchir and translates to whitewash, scald with boiling water.
When we scald vegetables briefly in boiling water, we avoid the boiling process and also disinfect the products.
In addition, the short immersion of vegetables in boiling water does not lead to the loss of vitamins, valuable minerals and other nutrients.
Peas are one of the relatively tender vegetables and therefore do not need long blanching. Tender peas should not be left in boiling water for more than 2-4 minutes in order to preserve their taste and useful qualities to the maximum extent.
When the peas are not peeled and still in the pod, they are blanched with the pod. After 3-4 minutes in the boiling water, the pod opens up and the peas float to the surface. Then it's time to remove them with a slotted spoon.
It is important that the blanched peas in boiling water are immediately placed in cold water with ice cubes. This way, all heat treatment processes are stopped and the fresh green color is preserved.
With blanched peas, you can make Pea Stew, Lean Peas or Beef with Peas.
