Blanched vegetables are vegetables that have been briefly cooked in boiling water and then quickly cooled in ice water. This process helps to preserve their color, texture, and nutritional value. Common vegetables that are blanched include broccoli, carrots, and green beans. Blanching is often used as a preparation step before freezing vegetables, as it helps to deactivate enzymes that can cause spoilage. Additionally, blanched vegetables can be easier to peel and can enhance the flavor when added to dishes like salads or stir-fries.