Middle English blaunchen, blanchen "to make white, whitewash, whiten (almonds) by parboiling them to remove the skins," borrowed from Anglo-French blanchir, blauncher "to turn white, whiten" (also continental Old French blanchir), derivative of blanc "white" — more at blank entry 1 Firs...
I use blanched almonds, as they already have the papery, slightly bitter skins removed. Stir in the blanched cauliflower and frozen peas and sauté for 2 to 3 minutes longer. made pale, as by sickness or fear: His trembling hands and the look on his blanched face suggested he’d been hu...
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