Name: Vegetable Cooking Timetable
Ingredients: Test for doneness after minimum time given here. Cubed and sliced; vegetables will cook faster than whole. Parboiled (blanched); vegetables, which will complete their cooking in sauce or butter,; should be slightly undercooked. All are best when they are still; slightly crunchy.

Vegetable Cooking Timetable

Ingredients

Test for doneness after minimum time given here. Cubed and sliced
vegetables will cook faster than whole. Parboiled (blanched)
vegetables, which will complete their cooking in sauce or butter,
should be slightly undercooked. All are best when they are still
slightly crunchy.

Instructions

Boiling and Steaming Boil vegetables in lightly salted water to cover. Steam vegetables in steaming rack or basket over 1-inch lightly salted boiling water. All boiling (B) and steaming (S) times are in minutes. If there is no time listed for a given method, then it is not recommended. Vegetable B S ARTICHOKE 20-30 25-35 ASPARAGUS spears 10-12 12-15 pieces 5-10 10-15 (add tips last 5 min) BEANS green 8-15 10-15 lima (fresh) 20-25 BEETS 25-45 BROCCOLI 5-10 12-15 CABBAGE shredded 2-4 4-8 wedges 10-12 10-15 CARROTS (simmer - DON'T BOIL) sliced 15 18 whole 20-30 25-30 CAULIFLOWER florets 9-12 12-15 whole 20-30 25-35 CORN-on-the-COB 3-5 EGGPLANT cubed 5-8 LEEKS (if large halve lengthwise) 5-10 10-15 OKRA 5-10 PARSNIPS (whole or halved) 25-30 PEAS - green 4-10 POTATOES quartered 20-30 sliced 15 SNOW PEAS 2-3 3-5 SPINACH 5-7 (steam without basket or rack in water remaining on washed leaves) SQUASH summer 8-15 winter 10-20 10-20 (simmer - DON'T BOIL) SWEET POTATOES peeled 15 unpeeled 25 TURNIPS & RUTABAGAS sliced 10-15 12-18 whole 20-30 25-35