Vegetables should be crunchy, contain as many vitamins as possible and retain their original flavour. They should also look nice. Then there's only one thing to do: blanch!

Crisp and fresh

When vegetables are prepared just before eating, briefly simmering them in boiling salted water makes particular sense. They then only need to be reheated in the pan and seasoned.

Quenching in ice water

It is important to rinse the vegetables in icy cold water immediately after boiling. This interrupts the cooking process and the vegetables retain their beautiful, intense colour. The water can be cooled with ice cubes, but cooling elements from the freezer also do a good job.