Knowing how to blanch vegetables is a very good thing for us cooks and is so useful in so many recipes.
Fill a large pot with cold water; bring to a boil. Add 1 – 2 Tbsp. salt. Place the cut, trimmed veggies into the boiling water for 2 – 5 minutes, depending on the veggie. You want them to remain crisp-tender. Remove from the boiling water with a slotted spoon into a large bowl of ice water until cold. Drain and let dry until ready to use in your recipe.
Broccoli & cauliflower – 2 – 3 minutes
Green beans – 2 – 3 minutes
Spinach – 1 minute, maximum
Stinging Nettles – 1 minute, maximum
Asparagus, fresh peas – about 2 minutes
Kale – about 2 minutes
Corn – remove kernels from cob (stand cob upright & using a sharp knife with a sawing motion, cut down the cob) removing the kernels, blanch 2 minutes
Small Onions (pearl/cippolline, etc.) – Place in boiling water for 1 minute, drain, rinse with cold water & peel when cool enough to handle
Celeriac – for julienne, place into the boiling water for approx. 10 – 20 seconds. Drain, rinse with cold water until cool.