Loading ...
Loading ...
Loading ...
11
CHART FOR STEAMED VEGETABLES
Steam using 1 to 1 ½ cups of water, stock, or vegetable broth (cold or room
temperature).
VEGETABLE AMOUNT PREPARATION TIME SUGGESTIONS
Fresh
Asparagus
¼ lb. Wash; break off
woody base where
spears snap easily.
10 to 12
minutes
Season with
salt, pepper, and
grated lemon peel.
Fresh Green
Beans
¼ lb. Leave whole, trim
end or cut into 2-inch
pieces.
14 to 16
minutes
Season with salt,
pepper, and freshly
snipped dill.
Fresh Beets
(quartered)
½ lb. (about
2 medium)
Remove stem and
root ends. Peel and
cut into wedges.
26 to 28
minutes
Serve with butter.
Fresh Broccoli ½ lb. Cut into florets. 14 to 16
minutes
Season with
salt, pepper, and
grated lemon peel.
Brussels
Sprouts
2 cups Cut a cross in the
base of each sprout.
24 to 26
minutes
Garnish with
chopped, toasted
hazelnuts.
Cabbage ½ lb. Cut in wedges. 24 to 26
minutes
Garnish with
crumbled, cooked
bacon.
Carrots ¼ lb. Slice. 18 to 20
minutes
Season with salt,
pepper, and grated
orange peel.
Cauliflower ¼ lb. Cut into florets. 22 to 25
minutes
Garnish with
buttered, toasted
bread crumbs.
Corn 2 ears Cut in half. 15 to 20
minutes
Serve with butter
and spices.
Snow peas or
Sugar Snap
Peas
¼ lb. Trim and leave whole. 10 to 12
minutes
Serve with minced
green onions and
drizzled with soy
sauce.
New potatoes
(red)
3 medium
(about ½ lb.)
Cut in half. 24 to 26
minutes
Toss with butter
and parsley.
Fresh leaf
spinach
2 cups,
firmly
packed
Use whole leaves. 10 to 12
minutes
Garnish with
roasted garlic and
toasted pine nuts
Butternut
squash
2 cups Peel and cut into
1-inch cubes.
24 to 26
minutes
Serve with butter
and spices.
Summer
Squash
(yellow squash
or zucchini)
½ lb. Slice. 14 to 16
minutes
Season with salt
and garlic pepper
Loading ...
Loading ...
Loading ...