Sunbeam DF4500 Vegetable Cooking Hints, Asparagus, Beans green, Broad beans, Broccoli, Cabbage

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 8-10 with string and place upright into vessel. Add water to almost cover stalks, 1 teaspoon each sugar and salt. Simmer for 5-10 minutes. Tips will cook in steam.

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 10-15 minutes or until tender.

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 5-10 minutes or until tender.

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 10-15 minutes depending on size and quantity.

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 5-10 minutes or until just tender.

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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