How to Blanch a Vegetable

A perfectly blanched vegetable is a skill that few know how to execute well. It’s one of our favorite ways to prepare our glorious produce for all kinds of uses. Here’s how we like to do it.

Get a large pot of water—larger than you think you’ll need—and bring it to a boil. Add a fistful or two of kosher salt, stir it around, and give the water a taste. It should be as salty as the sea. Remember, this is your chance to season the interior of whatever it is you’re blanching. (The same goes for pasta water.)