Sure looks aren’t everything, but let’s be honest, we all make a little snap judgment based on appearances now and then. Vegetables aren’t immune to our judgment either! Just ask kids and picky eaters everywhere. Many chefs will tell you that we eat with our eyes. That means plating can be a big part of the allure your dishes have. One quick and easy way to amp up the appearance of your dish and more importantly your vegetables is the use of a veggie bath. Yup, even veggies look better after a nice bath.
I actually learned this simple trick from the head chef at the restaurant I work at. I once asked him how we get our green beans to look so gorgeous and green and to stay that way throughout the cooking process. His answer was by using a flash bath. As a bonus this can also help preserve the crispness of your vegetables. What you do:
1. Bring a large pot of water to a boil
2. Have a strainer in the sink on standby, ready and waiting
3. Place your veggies (in the form you need to cook them- in other words if they need to be sliced, slice them before blanching) in the hot water for 10-15 seconds, shortly blanching them but not cooking them
4. Immediately transfer to the strainer
5. Either place veggies in a prepared ice bath for the same length of time OR for a quick and easy alternative pour cold water from the sink over your strainer full of vegetables. This will help lock in that bold, beautiful color
6. Allow the vegetables to fully cool before cooking them in your desired format (i.e. sautee, fried, steamed, etc.)
That’s it! Only 30 seconds of work to brighten up your plate. I used this technique the other night on our brussel sprouts and they looked so pretty I had to take a photo.






















