Parboil
Parboiling is partially cooking food by boiling it briefly, then removing it before it is fully done. Cooking is usually finished later by another method such as roasting, sauteing, or grilling. It differs from blanching mainly in degree: blanching is a very quick dip, while parboiling cooks the food noticeably further, softening dense items enough to shorten their final cooking time.
Cooks parboil to give firm foods a head start so everything finishes together. Potatoes for roasting are a classic case: parboil them until just tender, then roast them, and their roughed-up edges crisp beautifully in the oven. Parboiling also helps par-cook sturdy vegetables like carrots before a quick stir-fry, or firm up sausages before grilling. Drain parboiled food well and, if it will wait, cool it so it does not keep cooking from residual heat before the final step.
Cooks parboil to give firm foods a head start so everything finishes together. Potatoes for roasting are a classic case: parboil them until just tender, then roast them, and their roughed-up edges crisp beautifully in the oven. Parboiling also helps par-cook sturdy vegetables like carrots before a quick stir-fry, or firm up sausages before grilling. Drain parboiled food well and, if it will wait, cool it so it does not keep cooking from residual heat before the final step.