To blanch means to plunge food into boiling water for a very short amount of time. Most blanched foods are immediately rinsed in icy bath to stop the cooking process (this is known as "refreshing" or "shocking"). Blanching raw vegetables will brighten the color while maintaining a crisp, barely-cooked texture and flavor. Blanching also helps loosen the skin of tomatoes or stone fruit for peeling.

Recipe: Blanched And Buttered Brussels Sprouts (Cookthink)
Recipe: Blanched Asparagus With Vinaigrette (Cookthink)