Bring 10 cups water to boil in large saucepan over high heat. Meanwhile, peel and trim carrots, and stem haricots verts; set aside. Prepare ice bath; set aside.Advertisement
When water begins to boil, add salt, and reduce to simmer. Add carrots, and cook until bright orange, about 2 minutes. Remove from water with long-handled sieve, and transfer to ice bath until cold, about 2 minutes. Place haricots verts in simmering water; blanch until bright green, about 2 minutes. Transfer to ice bath until cold, about 1 minute. Wrap carrots and haricots verts in damp paper towel, and refrigerate until ready to use.
Meanwhile, clean celery and remove strings. Cut into 1/2-inch-wide sticks about 4 inches long. Wrap sticks in damp paper towel until ready to use. Pat vegetables dry before placing in paper cones.