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