Blanching veggies locks in their vibrant hues and crisp texture. The color isn’t just cosmetic; pigments often signify key antioxidant compounds that help protect your health.
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Ingredients
- 1/2 cup raw cashews
- 1 cup hot water
- 2 Tbsp. plus 2 tsp. rice vinegar
- 1 Tbsp. miso
- 1 tsp. reduced-sodium tamari
- Kosher salt
- Blanched Broccolini, green beans, small Brussels sprouts, and carrots, for dipping
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For aioli: Soak raw cashews in hot water 10 minutes; drain and rinse. Transfer to mini high-speed blender along with vinegar, miso, tamari, and 1/4 cup water; blend on high until smooth, 1 to 2 minutes. Transfer to airtight container and refrigerate until cold, at least 1 hour, up to 4 days. Serve with blanched vegetables.
To blanch vegetables: In large pot, bring 4 quarts water to a boil. Fill large bowl with ice water. Once water is boiling, add 1 tablespoon salt. Working in batches, add vegetables to boiling water and cook until just tender (they should resist a bit when tip of paring knife is inserted; refer to times listed below). Using spider or slotted spoon, transfer vegetables to ice water and let soak until cool, about 4 minutes, then transfer to towel to drain.
Broccolini (trimmed and cut into small florets): 1 to 5 minutes (depending on thickness)
Green beans (trimmed): 2 to 4 minutes
Small Brussels sprouts (cut “X” in bottom of each): 2 to 6 minutes; halve after blanching
Small carrots (scrubbed, trimmed, and halved): 3 to 4 minutes
SALT SMARTS: Our Test Kitchen uses Diamond Crystal kosher salt, which has lighter flakes than other brands. For Morton, use about half as much.
NUTRITIONAL INFORMATION (per 2-tablespoons serving aioli): About 59 calories, 4.5 g fat (1 g saturated), 0 mg cholesterol, 133 mg sodium, 4 g carbohydrates, 0.5 g fiber, 0.5 g sugar (0 g added sugar), 2 g protein
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