COOKING

 

 

 

 

 

 

 

 

 

FRESH VEGETABLE GUIDE

 

 

 

 

 

 

 

 

 

 

 

 

COOK TIME

 

 

STANDING

 

VEGETABLE

AMOUNT

AT HIGH

 

INSTRUCTIONS

 

 

TIME

 

 

 

(MINUTE)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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

 

 

 

 

 

 

 

 

 

 

 

Asparagus,

1 Ib.

3-6

 

Add 1/2 cup water. Cover.

2-3 minutes

 

Fresh, Spears

 

 

 

 

 

 

 

 

 

 

 

 

 

Beans, Green

1 lb.

7-11

 

Add 1/2 cup water in 11/2 qt. casserole. Stir halfway

2-3 minutes

 

and Wax

 

 

 

through cooking.

 

 

 

 

 

 

 

 

 

Beets, Fresh

1 Ib.

12-16

 

Add 1/2 cup water in 11/2 qt. covered casserole.

2-3 minutes

 

 

 

 

 

Rearrange halfway through cooking.

 

 

 

 

 

 

 

 

 

Broccoli, Fresh,

1 Ib.

4-8

 

Place broccoli in baking dish. Add 1/2 cup water.

2-3 minutes

 

Spears

 

 

 

 

 

 

 

 

 

 

 

 

 

Cabbage,

1 Ib.

4-7

 

Add 1/2 cup water in 11/2 qt. covered casserole.

2-3 minutes

 

Fresh, Chopped

 

 

 

Stir halfway through cooking.

 

 

 

 

 

 

 

 

 

Carrots, Fresh,

2 cups

2-4

 

Add 1/4 cup water in 1 qt. covered casserole. Stir

2-3 minutes

 

Sliced

 

 

 

halfway through cooking.

 

 

 

 

 

 

 

 

 

Cauliflower,

1 lb.

7-11

 

Trim.Add 1/4 cup water in 1 qt. covered casserole.

2-3 minutes

 

Fresh, Whole

 

 

 

Stir halfway through cooking.

 

 

 

 

 

 

 

 

 

Flowerettes,

2 cups

21/2-41/2

 

Slice.Add 1/2 cup water in 11/2 qt. covered

2-3 minutes

 

Fresh Celery,

4 cups

6-8

 

casserole. Stir halfway through cooking.

 

 

Fresh, Sliced

 

 

 

 

 

 

 

 

 

 

 

 

 

Corn, Fresh

2 ears

5-9

 

Husk.Add 2 tbsp water in 11/2 qt. baking dish.

2-3 minutes

 

 

 

 

 

Cover.

 

 

 

 

 

 

 

 

 

Mushrooms,

1/2 Ib.

2-31/2

 

Place mushrooms in 11/2 qt. covered casserole.

2-3 minutes

 

Fresh, Sliced

 

 

 

Stir halfway through cooking.

 

 

 

 

 

 

 

 

 

Parsnips,

1 Ib.

4-8

 

Add 1/2 cup water in 11/2 qt. covered casserole.

2-3 minutes

 

Fresh, Sliced

 

 

 

Stir halfway through cooking.

 

 

 

 

 

 

 

 

 

Peas, Green,

4 cups

7-10

 

Add 1/2 cup water in 11/2 qt. covered casserole.

2-3 minutes

 

Fresh

 

 

 

Stir halfway through cooking.

 

 

 

 

 

 

 

 

 

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)

 

 

 

Turn over halfway through cooking.

 

 

 

 

 

 

 

 

 

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)

 

 

 

Turn over halfway through cooking.

 

 

Spinach, Fresh,

1 Ib.

4-7

 

Add 1/2 cup water in 2 qt. covered casserole.

2-3 minutes

 

Leaf

 

 

 

 

 

 

 

 

 

 

 

 

 

Squash, Acorn

1 medium

6-8

 

Cut squash in half. Remove seeds.

2-3 minutes

 

or Butternut,

 

 

 

Place in 8 x 8-inch baking dish. Cover.

 

 

Fresh

 

 

 

 

 

 

 

 

 

 

 

 

 

Zucchini, Fresh,

1 Ib.

41/2-71/2

 

Add 1/2 cup water in 11/2 qt. covered casserole.

2-3 minutes

 

Sliced

 

 

 

Stir halfway through cooking.

 

 

 

 

 

 

 

 

 

Zucchini, Fresh,

1 Ib.

6-9

 

Pierce. Place on 2 paper towels. Turn over and

2-3 minutes

 

Whole

 

 

 

rearrange halfway through cooking.

 

 

 

 

 

 

 

 

 

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