Blanching vegetables

Bring a large pot three-fourths full of water to a boil. Have ready a large bowl of ice water. When the water is boiling, add about 2 teaspoons salt. Add the vegetables to the boiling water. As soon as the vegetables are crisp, barely tender, and brightly colored, after a few seconds, remove them from the water with a skimmer or slotted spoon. Immediately transfer the blanched vegetables to the ice water to stop the cooking and let them stand for a minute or two. Drain and pat the vegetables dry before using in a recipe. For fingerling potatoes, boil them until they are just tender, about 10 minutes. You can skip the ice-water soaking step.