What is the purpose of blanching vegetables?

Blanching vegetables serves various practical purposes, and enhancing color and texture is one of the main benefits. When vegetables are blanched, they are briefly immersed in boiling water and then quickly transferred to ice water. This process helps to set the vibrant colors of the vegetables, making them more visually appealing when served. It can also improve their texture by softening them slightly without fully cooking them, which helps retain a crisp bite that is often desirable in salads or as accompaniments.

While blanching can prepare vegetables for freezing by reducing enzymatic activity that can degrade flavor, color, and texture during storage, the primary goal is not just for freezing. Additionally, blanching does not add flavor; rather, it primarily affects the physical characteristics of the vegetables. Thus, enhancing color and texture stands out as the most accurate purpose of blanching in culinary practices.