What is blanching of roots and tubers crops?

Blanching is a culinary process that involves briefly boiling vegetables or fruits in hot water to soften them and remove their skins. Blanching is often used as a preliminary step before freezing, canning, or pickling vegetables.

Blanching root and tubers crops, such as potatoes, carrots, and turnips, is done to preserve their colour, texture, and flavour. The process involves boiling them in water for a short duration, typically one to two minutes, and then immediately cooling them in ice water. This stops the cooking process and prevents the vegetables from becoming overcooked.

Blanching also helps remove unwanted enzymes, which can cause vegetables to lose their flavour and nutritional value during storage. It aids in preserving the vegetables’ natural colours by deactivating enzymes that cause browning reactions. Additionally, blanching helps to remove the outer skin of root and tuber crops, making them easier to peel.

Here are some additional benefits of blanching root and tuber crops:

- It helps to reduce the overall cooking time required for these vegetables.

- It enhances the flavour and texture of the vegetables.

- It makes the vegetables easier to digest by breaking down the complex carbohydrates.

- Blanching can help to reduce the levels of harmful bacteria and other microorganisms on the vegetables.

Overall, blanching root and tuber crops is an essential step in preparing these vegetables for cooking and storage. It aids in preserving their quality, colour, and nutritional value, while also making them easier to handle and cook.