Cooking vegetables

fresh vegetables

Artichokes		- steamed	18 min.
		- immersed in water	15 min.
Asparagus		- immersed in water	5 min.
Broccoli florets		- steamed	3 min.
Brussels sprouts		- steamed	7 min.
Carrots (sliced)		- steamed	6 min.
Cauliflower florets		- immersed in water	3 min.
Celery (pieces)		- steamed	6 min.
		- immersed in water	10 min.
Courgettes (sliced)		- steamed	6 min. 30
		- immersed in water	2 min.
Endives (in pieces if large)		- steamed	12 min.
Green beans (whole)		- immersed in water	7 min.
Green cabbage	sliced	- steamed	6 min.
	stripped	- steamed	7min.
Green flageolet beans		- immersed in water	45 min.
Green lentils (pulses*)		- immersed in water	10 min.
Leeks (sliced)		- steamed	2 min. 30
Mushrooms	sliced	- steamed	1 min.
	whole	- immersed in water	1 min. 30
Peas		- steamed	1 min. 30
Pumpkin (purée)		- steamed	8 min.
Red beetroot		- steamed	20 - 30 min.
Rice **		- immersed in water	7 min.
Semi-dried beans		- immersed in water	20 min.
Sliced old potatoes
(1 cm slices or quartered)		- steamed	10 min.
		- immersed in water	6 min.
Spinach		- steamed	5 min.
		- immersed in water	3 min.
Split peas (pulses*)		- immersed in water	14 min.
Turnips (cubed)		- steamed	7 min.
		- immersed in water	6 min.
Wheat (pulses)		- immersed in water	15 min.

*= When cooking pulses they swell up and tend to froth up so do not fill more than one-third full. Use 2 pints (1.2 litres) water for every 450 g (1 lb) pre-soaked weight of pulses. Remember all dried peas and dried beans, must be soaked in boiling water for 1 hour before cooking. Drain, rinse thoroughly and cook in fresh water. Never eat uncooked beans or peas. Soaking is not necessary for red lentils. The high temperatures achieved in the pressure cooker ensure that any natural toxins in the pulses are destroyed. Canned beans and pulses can simply be drained and rinsed before use in recipes.

**= When cooking rice, cereal or pasta, do not fill more than half full as it expands during cooking.

Frozen vegetables

Artichoke hearts	- steamed	7 min.
Broccoli	- steamed	3 min. 30
Brussels sprouts	- steamed	7 min.
Butter beans	- steamed	9 min. 30
Cauliflower	- steamed	6 min.
Courgettes	- steamed	13 min.
Extra thin green beans	- steamed	7 min.
Flageolet beans	- steamed	14 min.
Flat beans	- steamed	7 min.
Mushrooms	- steamed	7 min.
Peas	- steamed	5 min.
Sliced carrots	- steamed	7 min.
Sliced leeks	- steamed	29 min.
Whole baby carrots	- steamed	12 min.
Whole leaf spinach (block)	- steamed	11 min.