4 cups mixed blanched vegetables,(broccoli florets, cauliflower florets, carrot rounds, green beans, or radish quarters)3 tablespoons unsalted butter 1 1/2 tablespoons water Kosher saltGround black pepper
To blanch and refresh vegetables: Bring a large pot of water to a boil and salt it generously. Fill a large bowl with ice water, and put a colander or strainer in it. Add the vegetable to the boiling water and cook, uncovered, until crisp tender, or the desired degree of doneness. Scoop the vegetable from the water and immediately put them in the ice water, to stop the cooking and set their color. Cool and drain, and use as desired. When blanching a mix of vegetables, don't cook them together since they may not all cook at the same time. Start with the lightest colored or mildest flavored vegetable, and blanch and refresh each vegetable, one after the other, until cooked as desired.