Blanching results in bright and crisp vegetables that can be used in a variety of dishes. To blanch, first bring a pot of water to a boil, then add in your fresh vegetables and cook for 1-2 minutes. Blanching happens fast, so have a bowl of ice water (known as an ice bath) ready. Transport your veggies from your pot to the ice bath – this shocks your veggies and stops the cooking process. Once cool, remove the veggies.
