Which method is commonly used for cooking vegetables quickly while preserving their color and texture?

Blanching is a cooking method that involves briefly immersing vegetables in boiling water, then quickly transferring them to an ice bath to halt the cooking process. This technique is particularly effective for preserving the vibrant colors and crisp textures of vegetables. The rapid cooking time helps to set the color and enhances the visual appeal of the produce, while also maintaining nutrients that can be lost with longer cooking methods.

Sautéing, while used for quick cooking, often involves higher heat and more extended contact with the cooking fat, which can alter the color and texture compared to blanching. Steaming is also a good method for preserving nutrients, but it may not achieve the same vibrant color as blanching. Boiling tends to soften vegetables and can lead to loss of color and nutrients if done for too long, making it less effective for this specific purpose.