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Ingredient
Immersion (IM) or
steamed in
basket (ST)
Preparation Tips
Apples ST wedges
Use a firm texture apple variety such as Braeburn. Bramley variety is not recommended
as it froths during cooking. Peel apples & cut into 2.5cm thick wedges
Aspargus
ST
whole (thin
stems 8-10mm
diameter)
Choose fresh, tender stems. Trim to 17cm lengths to fit steaming basket
ST
whole (thick
stems 12-15mm
diameter)
Choose fresh, tender stems. Trim to 17cm lengths to fit steaming basket
Aubergines
ST whole Choose small aubergines that fit inside steaming basket
ST pieces Cut into 2.5cm pieces
Beetroot IM
whole (small or
medium size)
Trim off all but 2.5cm of stalk and root. Wash without breaking the skin. Cook using
1litre of water. Peel skin after cooking. Serve hot or cold
Broccoli ST florets Cut into small florets of even size
Brussels
Sprouts
ST whole Adjust cooking time according to size of brussels sprouts.
Butternut
Squash
ST pieces Cut into 2.5cm pieces
Cabbage
(green)
ST or IM shredded
Cook sliced cabbage either by steaming in the basket or immersion method using
200ml water. Use green cabbage, Savoy cabbage and spring greens. For pointed
(Sweetheart) cabbage reduce cooking time by about 1 minute
Cabbage (red) ST or IM shredded
Cook sliced cabbage either by steaming in the basket or immersion method using
200ml water.
Carrots
ST small whole
Choose similar size carrots so that they all cook to the same time, such as Chantenay
variety
ST slices Cut into 1 cm slices
Cauliflower ST florets Cut into small florets of even size
Celery ST slices Cut into 5 cm slices
The cooking times are approximate and may need adjustment depending on personal taste.
COOK4ME FRUIT & VEGETABLES COOKING GUIDE
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