FRESH VEGETABLE GUIDE
Vegetable | Amount | Cook time | Instructions | Standing | ||
at HIGH | Time | |||||
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Artichokes | 2 medium | 5 | - 8 | Trim. Add 2 tsp water and 2 tsp juice. Cover. | 2 - 3 minutes | |
(8 oz. each) | 4 medium | 10 | - 13 |
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Asparagus, | 1 Ib. | 3 | - 6 | Add 1/2 cup water. Cover. | 2 - 3 minutes | |
Fresh, Spears |
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Beans, Green & | 1 lb. | 7 - 11 | Add 1/2 cup water in 11/2 qt. casserole. | 2 - 3 minutes | ||
Wax |
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| Stir halfway through cooking. |
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Beets, Fresh | 1 Ib. | 12 | - 16 | Add 1/2 cup water in 11/2 qt. covered casserole. | 2 - 3 minutes | |
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| Rearrange halfway through cooking. |
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Broccoli, Fresh, | 1 Ib. | 4 | - 8 | Place broccoli in baking dish. Add 1 /2 cup water. | 2 - 3 minutes | |
Spears |
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Cabbage, Fresh, | 1 Ib. | 4 | - 7 | Add 1/2 cup water in 11/2 qt. covered casserole. | 2 - 3 minutes | |
Chopped |
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| Stir halfway through cooking. |
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Carrots, Fresh, | 2 cups | 2 | - 4 | Add 1/4 cup water in 1 qt. covered casserole. | 2 - 3 minutes | |
Sliced |
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| Stir halfway through cooking. |
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Cauliflower, | 1 lb. | 5 | - 9 | Trim. Add 1/4 cup water in 1 qt. covered casserole. | 2 - 3 minutes | |
Fresh, Whole |
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| Stir halfway through cooking. |
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Flowerettes, Fresh | 2 cups | 21/2 - 41/2 | Slice. Add 1/2 cup water in 11/2 qt. covered casserole. | 2 - 3 minutes | ||
Celery, Fresh, | 4 cups | 6 | - 8 | Stir halfway through cooking. |
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Sliced |
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Corn, Fresh | 2 ears | 5 | - 9 | Husk. Add 2 tbsp water in 11/2 qt. baking dish. | 2 - 3 minutes | |
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| Cover. |
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Mushrooms, | 1/2 Ib. | 2 - 31/2 | Place mushrooms in 11/2 qt. covered casserole. | 2 - 3 minutes | ||
Fresh, Sliced |
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| Stir halfway through cooking. |
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Parsnips, Fresh, | 1 Ib. | 4 | - 8 | Add 1/2 cup water in 11/2 qt. covered casserole. | 2 - 3 minutes | |
Sliced |
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| Stir halfway through cooking. |
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Peas, Green, | 4 cups | 7 - 10 | Add 1/2 cup water in 11/2 qt. covered casserole. | 2 - 3 minutes | ||
Fresh |
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| Stir halfway through cooking. |
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Sweet Potatoes | 2 medium | 5 - 10 | Pierce potatoes several times with fork. | 2 - 3 minutes | ||
Whole Baking | 4 medium | 7 - 13 | Place on 2 paper towels. | 2 - 3 minutes | ||
(6 - 8 oz. each) |
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| Turn over halfway through cooking. |
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White Potatoes, | 2 potatoes | 5 | - 8 | Pierce potatoes several times with fork. | 2 - 3 minutes | |
Whole Baking | 4 potatoes | 10 | - 14 | Place on 2 paper towels. | 2 - 3 minutes | |
(6 - 8 oz. each) |
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| Turn over halfway through cooking. |
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Spinach, Fresh, | 1 Ib. | 4 | - 7 | Add 1/2 cup water in 2 qt. covered casserole. | 2 - 3 minutes | |
Leaf |
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Squash, Acorn or | 1 medium | 6 | - 8 | Cut squash in half. Remove seeds. | 2 - 3 minutes | |
Butternut, Fresh |
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| Place in 8 x |
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Zucchini, Fresh, | 1 Ib. | 41/2 - 71/2 | Add 1/2 cup water in 11/2 qt. covered casserole. | 2 - 3 minutes | ||
Sliced |
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| Stir halfway through cooking. |
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Zucchini, Fresh, | 1 Ib. | 6 | - 9 | Pierce. Place on 2 paper towels. | 2 - 3 minutes | |
Whole |
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| Turn zucchini over and rearrange halfway through |
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