Chokoes, Parsnips, Corn Cob, Peas, Corn Kernels

Vegetable Cooking Hints (cont).

Chokoes

Peel under running water. Halve and remove seeds. Cut into quarters.

Boil: Follow basic boiling directions and cook for 10-15 minutes or until tender.

Parsnips

Wash well, trim top and bottom. Peel thinly and cut as desired. Chop into cubes for soups, casseroles or stews.

Parboil: For 5-7 minutes, cook and use in salads.

Corn – Cob

Remove husks and ‘threads from cob and trim tip and base. Wash under running water.

Boil: Follow basic boiling directions. Simmer for 10-15 minutes.

Peas

Wash pea pods; shell.

Boil: Place peas into small amount boiling, salted water. Add sugar and mint (if desired). Cook uncovered for 10 minutes.

Corn Kernels

Hold cob upright on chopping board, with sharp knife, cut down near core, removing kernels from cob.

Boil: In 1/2-1 cup boiling salted and sugared water. Cook for 8-10 minutes.

Eggplant (Aubergine)

Wash and remove stems. Follow recipe regarding cutting.

Shallow or Deep Fried: Coat with batter, flour, or crumb and fry according to basic frying directions.

Mushrooms

Wipe mushrooms with damp cloth. Trim stems or remove if necessary.

DO NOT peel unless necessary. Leave whole or slice. Keep stalks and peelings for flavouring sauces, soups.

Saute: Cover surface of vessel with butter, margarine or oil and saute mushrooms on Simmer to 1 for 3-5 minutes. Season and serve.

Onion

Trim tops and roots and peel under cold water. Use as required.

To Blanch: See basic blanching directions.

Saute: Quickly in hot butter, margarine or oil.

Boil: Follow basic boiling directions, add to soups, casseroles or stews.

Potatoes

Wash well. If potatoes are to be cooked in their jackets, scrub skin well with vegetable brush. Remove “eyes”. OR peel and cut as desired, e.g. slices, thick strips, cubes. After preparation place into cold water to prevent discolouration.

Boil: Follow basic boiling directions and cook for approx. 20 minutes or until tender. Serve whole, mashed or cold for potato salad.

Deep Fried: Heat oil on dial setting 10 (see notes on deep frying, pages 9-10 ). Cook until golden and drain.

Pumpkin

Wash pumpkin, slice and remove seeds and membranes. Remove skin if desired. N.B. (Skins are easy to remove after cooking).

Cut slices in half if large.

Boil: Follow basic boiling directions and cook for 15 minutes or until tender.

Spinach

Wash well in cold water. Trim leaves from stalks. N.B. Stalks may be used in Chinese cookery or cooked in milk until tender.

Cooking: If desired place leaves in vessel and add salt. DO NOT add water. Cover and simmer for 5-10 minutes. Drain and chop spinach. Add butter, salt and pepper (if desired).

DF4400 specifications

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Sunbeam DF4400 Chokoes, Parsnips, Corn Cob, Peas, Corn Kernels, Eggplant Aubergine, Mushrooms

Models: DF4400