What is the primary purpose of blanching vegetables?

Blanching vegetables primarily serves the purpose of preserving color, texture, and nutritional value, particularly before freezing or cooking them further. The process involves briefly boiling the vegetables and then rapidly cooling them in ice water. This quick cooking method stops enzyme actions which can lead to loss of flavor, color, and texture, and helps maintain the vegetable's freshness.

To elaborate, blanching also helps to set the vibrant colors of vegetables, making them visually appealing, and it enhances the overall quality of the produce for freezing or further cooking. By reducing the cooking time for later dishes, it can also help retain more nutrients compared to longer cooking methods. Overall, this technique is crucial for maintaining the quality and nutritional profile of vegetables in both short-term and long-term storage.