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For best results when steaming vegetables:
1. Before steaming, thoroughly clean the vegetables. Cut off the stems and peel if desired.
2. Cut pieces to desired size. The smaller the piece the faster that it will cook.
3. To retain vegetable flavour and nutrients steam until just tender, but they should still be
slightly firm.
4. Frozen vegetables should be defrosted before steaming.
VEGETABLE QUANTITY MINIMUM APPROXIMATE
WATER COOKING TIME
(1 metric cup = 250ml) (minutes)
Asparagus 1 bunch (approx. 250g)
1
/
2
6-8
Beans 250gcut or whole
1
/
2
8-10
Beetroot 250gwhole 2 20-30
Bok Choy 250g
1
/
2
6-8
Broccoli 350g
1
/
2
10
Brussel Sprouts 250g
1
/
2
10
Butternut Pumpkin 250gcut into 3cm pcs 1
1
/
2
15-20
Cabbage 250gcoarsley shredded 1 12
Carrots 250gcut into 3cm pieces 1 15-20
Cauliflower 250g
1
/
2
10
Corn on the cob 500gwhole cob 1 20-25
English Spinach 250gtrimmed
1
/
2
5
Snowpeas 250gwhole
1
/
2
5-7
Button squash 250gwhole
1
/
2
8-12
Peas 250gshelled
1
/
2
12-15
Zucchini 250gsliced
1
/
2
8
Potatoes
1.Chats 500g whole 1
1
/
2
20-24
2.Red or White 600g - 800g whole 2
1
/
2
30-36
3.Red or White 500g 3cm pieces 1
1
/
2
15-20
4.Sweet 500g3cm pieces 1 12-17
FROZEN VEGETABLES
*Must be defrosted first. 1 12-16
Green beans, lima, broad beans, broccoli, brussel sprouts, carrots, cauliflower, mixed
vegetables, peas.
Steaming Vegetables