What is the main purpose of blanching vegetables?

Blanching vegetables primarily serves to preserve their color and texture. This cooking technique involves briefly immersing vegetables in boiling water, followed by rapidly cooling them in ice water. The immediate and intense heat causes the cell walls of the vegetables to tighten, locking in their vibrant colors and maintaining a crisp but tender texture. This process also helps to deactivate enzymes that could lead to loss of flavor, color, and nutritional value during storage.

While blanching can contribute to enhancing flavor in some cases, its main goal is not to fully cook the vegetables or to prepare them for a flavor profile change. It is not used for peeling; other techniques are more effective for that purpose. Therefore, the most accurate description of the primary purpose of blanching is its role in preserving the appealing qualities of vegetables.