The cookbook author has a shortcut method for blanching vegetables that saves on time, equipment and water

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Check out more Alice Zaslavsky recipes

I love a burnt brassica, and there’s no better flavour than the big mama herself: the cabbage.

Vegetables in the cruciferous family, like brussels sprouts, broccoli and cauliflower, have naturally bitter compounds. However, with concentrated heat, this bitterness is transformed into sweetly caramelised corners and burnished bits. Continue reading…
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