Fill a large pan with boiling water and bring to a boil. Add salt. Fill a large mixing bowl with ice cubes. Add salt to the ice to increase its cooling effect. Pour cold water over ice cubes, until they are fully submerged. Add vegetables to boiling water. Cover and cook for 10 min. Remove vegetables with slotted spoon. Transfer to ice bath, which immediately halts the cooking process. Drain. The vegetables are now ready for further prep or can be eaten straight away.
Blanched vegetables are great in salads and casseroles as it allows the vegetables to be cooked, but then chilled quickly which prevents them becoming too soft. Blanching also preserves the enzymes and vitamins in vegetables, prior to freezing them.