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cooking vegetabLes
Fresh Vegetables
Place the vegetables in the pot. Rinse with cold water then drain. (Do
not add any water or liquid to the pot.) Cover the pot and cook over
medium heat until steam just begins to escape from under the lid. Spin
the lid to engage the vapor seal then immediately reduce the heat to
low. Follow the cooking times listed on the following pages for each
type of vegetable. Times may vary with dierent cooktops.
FRESH VEGETABLES CRISP - TENDER SOFT
Asparagus (medium) 5 min. 8 min.
Asparagus (thick) 6 to 7 min. 8 to 10 min.
Beans (green, string, wax) 5 min. about 8 min.
Beets (cubed or sliced) about 10 min. 12 to 15 min.
Beets, medium (whole) about 20 min. 25 to 30 min.
Broccoli (orets) about 5 min. 8 to 10 min.
Brussel Sprouts (whole) 8 min. 12 to 15 min.
Brussel Sprouts (halved) about 6 min. 10 to 12 min.
Carrots (baby, chopped, sliced, sticks) about 6 min. 8 to 12 min.
Corn (kernels) 4 min. about 6 min.
Onions (whole baby, pearl) 10 to 12 min. about 15 min.
Parsnips (chopped, sliced, sticks) about 6 min. 8 to 12 min.
Parsnips (whole) about 10 min. 12 to 20 min.
Peas 3 to 5 min. 5 to 8 min.
Rutabaga (cubed) 10 to 12 min. 12 to 15 min.
Spinach about 3 min. 3 to 5 min.
Squash, summer (cubed, sliced) 3 to 5 min. 5 to 7 min.
Squash, hard (cubed) 12 to 15 min. 15 to 20 min.
Sweet Potatoes (cubed, quartered) 8 to 10 min. 10 to 15 min.
Turnips (whole, small) 15 to 20 min. 20 to 25 min.
Yams (cubed, quartered) 8 to 10 min. 10 to 15 min.
Zucchini (cubed, sliced) 3 to 5 min. 3 to 5 min.
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