This is how to blanche 

Leeks, Cauliflower, Celery leaves and Brussels sprouts 

Blanching is a perfect way to pre cook you vegetables, either so that can be used cold in a salat or to super speed up cooking time when serving.

since the vegetables are cooked you would only have to heat them when you are doing a serving.

by blanching vegetables af different sizes and textures separately, you secure all vegetables are equally cooked  when you serve them together 

This will make it fast and simple to serve fresh perfectly cooked vegetables 

This is a selection of cabbage and kale 

Lean the differences and uses   

This is some of the different cauliflowers  the exist they can all be used and treated the same way

This is the hard cabbage family the red and white variety  

This is lacinato kale or palm kale, and how to steam it

Fun fact this video is done by the Anne Poulsen from the world food program as a part for supporting utilization of local produce.

This is Brussels sprouts and how to steam cook them 

Steam Cooking cauliflower   

Cutting method for hard cabbage