Vegetable blanching is an easy and relatively common process in processing vegetables during cooking. The blanching itself comes from France and literally means pouring boiling water over the vegetables.
It is done mainly to remove an unpleasant or intrusive odor from the vegetables or simply to remove the skin or the top layers of any of the vegetables, like tomatoes, for example.
As easy as things may seem to you so far, you should know that even for blanching, cooks need to know some basic things in order to blanch vegetables well.
Not all vegetables need to be immersed in boiling water, it is enough for some of them to just be poured with it
Carrots are blanched best when they're pre-cut into strips or cubes. The cooking time is between 2 and 4 minutes, immersed in boiling water and if you have baby carrots or thinner carrots, the blanching time in boiling water is about 7 minutes.
That way you will get the perfect blanched carrots that you can use in any of the recipes for your table.
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