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Print this Recipe    Cooking Vegetables

VEGETABLE COOKING TIMETABLE

Test for doneness after minimum time given here. Cubed and sliced
vegetables will cook faster than whole. Parboiled (blanched)
vegetables, which will complete their cooking in sauce or butter,
should be slightly undercooked. All are best when they are still
slightly crunchy.

Boiling and Steaming

Boil vegetables in lightly salted water to cover. Steam vegetables
in steaming rack or basket over 1-inch lightly salted boiling water.
All boiling (B) and steaming (S) times are in minutes. If there is
no time listed for a given method, then it is not recommended.


Vegetable B S

ARTICHOKE 20-30 25-35

ASPARAGUS
spears 10-12 12-15
pieces 5-10 10-15
(add tips last 5 min)

BEANS
green 8-15 10-15
lima (fresh) 20-25

BEETS 25-45

BROCCOLI 5-10 12-15

CABBAGE
shredded 2-4 4-8
wedges 10-12 10-15

CARROTS
(simmer - DON'T BOIL)
sliced 15 18
whole 20-30 25-30

CAULIFLOWER
florets 9-12 12-15
whole 20-30 25-35

CORN-on-the-COB 3-5

EGGPLANT cubed 5-8

LEEKS (if large
halve lengthwise) 5-10 10-15

OKRA 5-10

PARSNIPS (whole
or halved) 25-30

PEAS - green 4-10

POTATOES
quartered 20-30
sliced 15

SNOW PEAS 2-3 3-5

SPINACH 5-7
(steam without
basket or rack
in water remaining on
washed leaves)

SQUASH
summer 8-15
winter 10-20 10-20
(simmer -
DON'T BOIL)

SWEET POTATOES
peeled 15
unpeeled 25

TURNIPS &
RUTABAGAS
sliced 10-15 12-18
whole 20-30 25-35

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