Bring a medium size pot of water to a boil on medium heat.

Starting with the mildest tasting vegetable, place into boiling water and leave until it just turns bright. Quickly remove from water with a slotted spoon or 6″ strainer like this one. Spread onto a large flat plate so they can cool quickly. Wait for the water to boil again and then continue with the next vegetable, cooking each one separately. Cook the strongest tasting vegetable last. In general, each vegetable should only take 10-15 seconds, but the delicata may take a little longer. Stand and watch while you are cooking the vegetables, so you can get them out of the water as soon as they are done.

Serve as is or with a splash of lemon juice or brown rice vinegar.