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Blanch your broccoli with the love it deserves

Heather Barnett is a freelance writer and foodie whose work has been featured in blogs, websites, magazines, and TV and radio ads. She spends her free time relaxing with her soulmate, Keith; her dog, Mosby "The Fly Slayer;" and Felix th...

Say goodbye to mushy broccoli with our trimming and blanching guide

Blanching broccoli is a handy way to prepare it for a variety of dishes or even for freezing. But if you do it wrong, you could end up with a bowl of mush. Skip the mush, and enjoy cooked broccoli that's bright and firm.

More: One smart way to make clean eating easier

As with all veggies, though, it starts with choosing the right specimen. You'll want to buy heads that have a nice, green color all over, with no big spots of yellow or brown. Pick it up, and squeeze the crown (the florets) gently. It shouldn't be too soft or limp. The freshest broccoli has florets that are tightly arranged and spring back after squeezing. When you find the right match, you're ready to take it home and blanch that bad boy.

More: The best way to store food so it lasts longer

Say goodbye to mushy broccoli with our trimming and blanching guide
Image: Becci Burkhart/SheKnows

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