late 14c., "to boil partially;" mid-15c., "to boil thoroughly," from Old French parboillir "to boil thoroughly," from Medieval Latin perbullire "to boil thoroughly,& [..]

To boil until partially cooked; to blanch. Usually this procedure is followed by final cooking in a seasoned sauce.

Boiling food for a brief time; partially boiling food to cook it.

To half–cook something in boiling water.

Boil for a short time to partially cook.

To cook partially in boiling water.

To partially cook by boiling. Usually done to prepare food for final cooking by another method.

To partially cook Jamaican food by boiling it briefly in water. This timesaving technique is used in particular for dense Jamaican foods such as Jamaican carrots. If parboiled, they can be added at the last minute with quick-cooking ingredients (such as bean sprouts and celery) in preparation. The parboiling insures that all the ingredients will co [..]

Boil for a short time to partially cook.

To partly cook in boiling water. In the case of vegetables, they should still be very firm, but not crunchy.

To partially boil, but not fully cook, a food.

To boil food briefly in water, cooking it only partially. Parboiling is used for dense food like carrots and potatoes. After being parboiled, these foods can be added at the last minute to quicker-coo [..]

To cook food partly in boiling liquid. Also called blanching.

To cook partially, by boiling for a short time.

To put into boiling water and to cook partially, usually not over five minutes.

Partially cooking food in boiling water, stock, etc for a few minutes just to tenderize the food, cooking is normally completed using another method.

Partially cooking food by blanching in water. This technique is used particularly for dense foods such as carrots and potatoes, ensuring that all the ingredients will complete cooking at the same time [..]

To cook partially in boiling water.

(v) cook (vegetables) briefly

To boil a food, usually a vegetable, until it is partially cooked.

to partially cook a food briefly in boiling water before storing or finishing it by another method.

Parboiling is partially boiling foods to prepare them for cooking. It may remove bad tastes, salt or other unwanted items in the food.

to partially cook a food briefly in boiling water before storing or finishing it by another method.

To partly cook in a boiling liquid.

To boil until partially cooked; tp blanch. Usually this procedure is followed by final cooking in a seasoned sauce.