I was blanching veggies for my pasta dish last night - first fava beans, then fresh peas. After I took them out the water was fine, I turned off the heat for a few minutes until I was ready to cook the pasta and when I came back to the pot 5 minutes later, the water was bright red! I've blanched veggies many times and never had that happen. Does anyone have an idea what might have happened?
You deserve a cookie.