• Use a peeler to peel and remove the skin of the vegetables.
• Cut vegetables into 1/4 inch strips that are 2-3 inches long.

Blanching Vegetables

• Heat a pot of water to a rolling boil.
• Prepare a large bowl of water and ice.
• Carefully add julienned veggies to the pot.
• Boil veggies for 2 minutes.
• Use a strainer to remove vegeatbles, drain and immediately add vegetables to the ice water.
• Cool for up to 2 minutes. Drain on paper towels and pat dry.

Saute

• Heat olive oil in a frying pan.
• Saute veggies for 2-3 minutes until they are tender-crisp.
• Season with sea salt and pepper.
• Serve immediately.