Today I blanched broccoli. I should have blanched something I can spell.
Anyway, blanching is a process that involves boiling the vegetable in salted water for a short period of time. (For broccoli, I boiled it for 2 minutes.) After that, you either immerse it in ice water or run it under cold tap water.
Basically, it cooks the vegetable a bit, while still leaving it crunchy.
I'm not sure how visible it is, but the blanching process - besides cooking the broccoli - made it much more colourful.