How to Blanch and Shock Vegetables in 3 Easy Steps

When cooks "blanch and shock" vegetables, they're partially cooking them and then cooling them quickly.Vegetables cooked this way retain their color and crunch.You can use blanched and shocked vegetables in salads, pasta dishes, and as appetizers with dips. .Here's how shockingly easy it is to do.Prepare a pot of boiling water and an ice bath (a large bowl full of ice and water). .Place your vegetables into boiling water, and cook them for just a minute or so.When the vegetables are cooked but still crisp, remove them, and plunge them into the ice bath.Keep the vegetables in the ice water long enough for them to cool completely, then drain them well