1 Cup thin sliced carrots
3 Cups broccoli florets
3 Cups cauliflower florets
Three cups of ice
Rinse the vegetables. Cut the carrots into thin slices. Trim the cauliflower and broccoli and chop into bite-sized florets.
Bring 1/2 gallon of water to a boil in a large soup pan. Fill a large mixing bowl 1/2 full of water and add three cups of ice. Carefully place the vegetables in the boiling hot water. Boil for 4 minutes. (You can remove one to make sure it has cooked to your taste. They should be cooked, but still maintain a hint of crispness.) Use a slotted spoon to move the vegetables from the boiling water to the ice water. Allow the vegetables to cool down.
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