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Blanched Vegetables in Garlic Oil

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Adjust Servings:
Green vegetables:
250 g of Broccoli
1 Zucchini A small one
White and red vegetables:
1 Fennel bulb
2 Carrot
1 Parsley root
1 Parsnip
100 g of Celery root
1 or 2 tbsp. of White wine vinegar 5%
3 tbsp. of Extra Virgin olive oil
1 Onion
to taste Salt
to taste Grounded black pepper
2 cloves of Garlic

Blanched Vegetables in Garlic Oil

  • 25 min
  • Serves 4
  • Easy


  • Green vegetables:

  • White and red vegetables:

  • Other:



It’s the secret recipe for how to make vegetables for the center of the table:) Proper cooking will ensure bright colors and the perfect crunchy texture. Cooking time is short, but several steps are done simultaneously, so you may need to take turns doing everything for the first time, which will take a little longer. But in any case, it’s a gorgeous, simple, beautiful, delicious and healthy dish. Besides, it’s a great way to incorporate more vegetables into your diet!

I highly recommend it!

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The ingredient list divides the vegetables by color, which is no coincidence. We will blanch them, at which point, if you want bright colors like in the photo, we will blanch them separately in two different pots. The reason is that, first of all, vegetables require various cooking times. Second, we will add vinegar when blanching red and white vegetables to keep their bright color, while the green ones will be damaged by the vinegar and turn their color into gray.
If you find such a method complicated, you can blanch all the vegetables in the same pot, but the color will be a bit paler. Also, the carrots, broccoli and zucchini will be somewhat overcooked by the time they are ready, but it will still be delicious!


So, we put two pots of water on the stove without salt. While the water comes to a boil, chop the vegetables. Break broccoli into florets. Chop zucchini, carrots, parsnips, parsley and celery into thick 1x10 cm chunks. Slice fennel into 5mm thin slices. Then place broccoli and zucchini in one bowl and the rest in another.
Peel the onion and cut it into 8 pieces. Slice the garlic into thin slices.


When the water comes to a boil, add the vinegar, carrots, and the rest of the white vegetables (except the onions) to one of the pots. Blanch them at a medium boil until the vegetables are slightly softer but still very crispy. It will take about 3 to 5 minutes. Simultaneously, drop zucchini and broccoli into another pot. Blanch them for no more than 2 minutes. The broccoli should still be quite firm and retain its bright green color.


At this time, heat olive oil in a frying pan, put onion pieces and fry them briefly until caramelized on each side. Then add garlic, and cook together for 30 seconds.


Once the vegetables are ready, remove them from the water with a skimmer and let the water drain off. Then place the vegetables straight into the pan. Stir and cook together for about 1 or 2 minutes. All we need is to make sure the vegetables are evenly coated with olive oil and garlic flavor. Salt to taste. Then add ground black pepper and season with lemon juice when serving or individually on the plate.
It's done! Bon Appétit!

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