HOW TO SHOCK VEGETABLES
It's shocking how often I see overcooked veggies on a plate - robbed of their color, texture and nutrients, they become a sad, unappetizing accompaniment to a meal. But when cooked just to the point of a color change, forced into a state of suspended beauty by using an ice bath, an un-appetizing raw vegetable suddenly is transformed into something tasty, colorful, and sexy! After shocking, vegetables can be served cold (as in a crudites, or vegetable basket) or lightly and briefly cooked and sauced. I've used green beans as the poster child for how to do this, but you can shock any veggie into a beautiful version of itself, and shockingly, shock yourself into a shocked state of shocked chef-dom!
It's as easy as 1.2.3.
At the point the veggies can be served in the following ways:
1. Raw and arranged with other veggies on a crudite platter for an appetizer.
2. Tossed with a little olive oil and balsamic or lemon juice, sprinkled with herbs, for a cold side.
3. Quickly sauteed in olive oil or butter, seasoned and served as a warm side.