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Topic: COOKING

Date: 1300-1400
Language: Old French
Origin: blanchir, from blanc 'white'

blanch

verb
     
blanch
1 [transitive]DFC to put vegetables, fruit, or nuts into boiling water for a short time:
Blanch the peaches and remove the skins.
2 [intransitive] literary to become pale because you are frightened or shocked:
Patrick visibly blanched.
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