Blanching Vegetables by Erin French

Blanching is one of those fancy-sounding techniques that is really quite simple. You drop vegetables into a pot of rapidly boiling water, remove them just as they turn vibrantly colored and toothsome, then immediately chill them in ice water–gently cooking them but preserving their just-picked freshness

Bring a large pot of water to a boil and add a fistful of salt. The water should taste salty. Toss in the vegetables in small batches to make sure they have room bob about and the water stays at a rolling boil. Let them cook for 20 to 30 seconds, then test to see if they’re tender; it will happen quickly. Once they’re ready, scoop out with a slotted spoon and dunk them in an ice bath (a large bowl filled with ice water). Once cool, drain well.