Fill your large pot with water and bring it to a rolling boil.
If using the 1 Tbsp. salt, add it now.
While the water heats, prepare your 500 g vegetables by washing and Chop them into uniform pieces.
Once boiling, carefully add the vegetables to the pot in batches to avoid lowering the water temperature.
Start your timer and blanch according to the vegetable type. (see chart below for reference).
As each batch finishes blanching, immediately remove the vegetables with a slotted spoon and plunge them into a prepared ice bath (large bowl filled with ice water).
This stops the cooking process and preserves vibrant colour.
Let the vegetables cool completely in the ice bath, then drain and pat dry.
Your perfectly blanched vegetables are now ready to use!