Cooking times
VEGETABLES | TIME | PREPARATION |
| REMARKS |
| ||||||
Whatever the quantity |
|
| |||||||||
|
|
|
|
|
|
|
|
|
|
| |
Artichokes (Small) | 40 to 45 min . | placed upside down in the dish | • | These times |
| ||||||
Asparagus | 35 to 40 min. | for the tips, reduce the cooking time | depend | on | the |
| |||||
Broccoli | 18 min. | in little flowerets | nature, | size and |
| ||||||
freshness of | the |
| |||||||||
Carrots | 20 to 22 min. | in fine slices |
| v e g e t a b l e s . |
| ||||||
| Follow |
| the |
| |||||||
Celeriac | 25 to 30 min. | in fine slices |
|
|
| ||||||
| i n s t r u c t i o n s |
| |||||||||
Pumpkin | 15 to 20 min. |
| in cubes |
| given |
| in | the |
|
| |
|
|
|
| EN | |||||||
Mushrooms | 15 min. | in fine strips |
| " P r e p a ra t i o n " |
| ||||||
| column. |
|
|
| |||||||
30 to 35 min. | Brussels sprouts |
|
|
|
| ||||||
Cabbage | • | The | cooking |
| |||||||
22 min. | Flowers in little bunches |
| |||||||||
| 30 to 35 min. | Green shredded | time is the same |
| |||||||
Courgettes | 10 to 15 min. |
| in slices |
| regardless of the |
| |||||
|
| quantity to | be |
| |||||||
Chinese artichokes | 20 min. |
|
|
| cooked. |
|
|
|
| ||
(fresh) stir during cooking | For example : |
| |||||||||
| 20 min. |
| |||||||||
Spinach | 1 or 4 articho- |
| |||||||||
35 min | (frozen) “ | “ | “ |
| |||||||
| kes, |
| same |
| |||||||
Chicory | 30 min. | core removed and cut in two | cooking time. |
|
|
| |||||
| lengthwise |
|
|
|
|
|
|
|
| ||
|
|
|
| • To check how |
| ||||||
Fennel | 22 min. |
| cut in 2 |
|
| ||||||
|
| well | done | the |
| ||||||
Green beans |
|
|
|
|
| ||||||
30 to 35 min. |
|
|
| food | is, | test | the |
| |||
Turnips | 15 to 20 min. |
| cubed |
| thickest | part | of |
| |||
|
| the vegetable; if |
| ||||||||
Fresh peas | 20 to 25 min. |
| / |
|
| ||||||
|
| it | is | cooked, it |
| ||||||
Leeks | 25 min. |
| cut in 2 |
| will not resist. |
| |||||
Potatoes | 25 min. |
| sliced |
|
|
|
|
|
|
|
|
40 to 45 min. |
| whole |
|
|
|
|
|
|
|
| |
|
|
|
|
|
|
|
|
|
| ||
|
|
|
|
|
|
| |||||
|
|
|
|
|
|
|
|
|
|
|
|
SHELLFISH | TIME | PREPARATION |
| REMARKS |
| ||||||
Scallops | 10 to 12 min. | with aromatic herbs | • | Arrange | the |
| |||||
Mussels/Whelks | 20 to 25 min. | with aromatic herbs | shellfish on a grill |
| |||||||
or glass dish, and |
| ||||||||||
|
|
|
|
|
| ||||||
Crabs/Lobster/ | 25 min. |
| / |
| add |
| a | few |
| ||
Dublin Bay | 30 to 35 min. | according to weight | aromatic herbs |
| |||||||
• Arrange seafood |
| ||||||||||
Prawns | 12 to 15 min. |
| / |
| on a bed of sea- |
| |||||
|
|
|
|
| weed. |
|
|
|
| ||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
FRUITS | TIME | PREPARATION |
| REMARKS |
| ||||||
CUSTARDS |
|
| |||||||||
Apples/ pears/ | 10 to 15 min. | whole, peeled |
|
|
|
|
|
|
|
| |
peaches |
| Time | according |
| |||||||
| strips of fruit |
|
| ||||||||
puree | 25 min. |
| to ripeness |
|
|
| |||||
Custards | 10 min. |
| in ramekins |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
89
