Bring a stockpot filled with water and a pinch of salt to a boil and fill a large bowl with ice water. 2. Peel, slice, and prepare the vegetables for blanching. 3. Add one vegetable type at a time to the pot and cook for 1 minute. 4. Remove from the water and immediately transfer them to the ice bath to halt the cooking process. 5. Remove the vegetables from the water and set them aside to dry. Then, repeat with the remaining vegetables.