Vegetable Cooking Hints
Asparagus
Scrub stalks gently with a vegetable brush to remove soil. Snap off woody end and scrape white part with knife to remove outer layer of stalk.
Boil: Tie asparagus into bundles of
Beans (green)
Wash well. Remove tops and tails. If necessary, remove ‘strings’ with vegetable peeler. Cut diagonally down centre into desired lengths or leave whole.
Boil: Follow basic boiling directions and cook for approx. 5 to 10 minutes.
Broad beans
If young, may be cooked whole with top and tails removed. If mature remove from pods.
Boil:Follow basic boiling directions for
DRIED BEANS e.g. Red, Kidney, Haricot, Soya, Lima
Wash beans well, cover with cold water. Allow to soak overnight.
Boil: Bring beans and water in which they have been soaked to the boil. Cover, and simmer for 40 mins to 1 hour. Add salt and continue to simmer for a further hour or until tender.
Broccoli
Soak in cold water, drain and rinse well under running water. Remove woody sections of stalks and coarse leaves. Split lower sections of stalk lengthwise.
Boil: Follow basic boiling directions, cook for
Brussel Sprouts
Remove coarse outer leaves and wash well. Trim and cut a slit lengthwise on bases.
Boil: Follow basic boiling directions, adding a pinch of sugar. Cook for 15 minutes or until tender.
Cabbage
Remove coarse outer leaves. Wash cabbage well, under cold running water. Shred or cut into wedges leaving some of the core on each wedge to keep leaves in place.
Boil: Place prepared cabbage into vessel with salt and a little water if insufficient is on cabbage. Cover, cook for
Capsicums (peppers) red or green
Wash well. Cut around long stem. Remove stem with seeds attached, cut away white membrane, rinse. Follow recipe regarding cutting.
Saute: Cover surface of vessel with butter or margarine, or oil, and saute capsicum on Simmer to 1 for 5 minutes, stirring frequently to coat and brown evenly.
Carrots
Wash and scrub with vegetable brush, scrape and peel thinly. Trim tops and tails, cut into desired shapes.
Boil: Follow basic boiling directions and cook for
Cauliflower
Remove outer leaves leaving young leaves close to head. Trim base. Wash under cold running water. Cut into halves or break into flowerettes.
Boil: Follow basic boiling directions, and cook for approx. 10 minutes or until tender. To keep cauliflower white, cook in half milk and water to almost cover cauliflower.
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