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13
CHART FOR STEAMED VEGETABLES
Steam using 3 to 4 cups of water, stock, or vegetable broth (cold or room
temperature).
VEGETABLE AMOUNT PREPARATION TIME SUGGESTIONS
Fresh
Asparagus
1 lb. Wash; break off
woody base where
spears snap easily.
12 to 14
minutes
Season with
salt, pepper, and
grated lemon peel.
Fresh Green
Beans
1 lb. Leave whole, trim
end or cut into 2-inch
pieces.
15 to 17
minutes
Season with salt,
pepper, and freshly
snipped dill.
Fresh Beets
(quartered)
1 lb. (about
5 medium)
Remove stem and
root ends. Peel and
cut into wedges.
26 to 28
minutes
Serve with butter.
Fresh Broccoli 1 lb. Cut into florets. 14 to 16
minutes
Season with
salt, pepper, and
grated lemon peel.
Brussels
Sprouts
6 cups Cut a cross in the
base of each sprout.
24 to 26
minutes
Garnish with
chopped, toasted
hazelnuts.
Cabbage 1 lb. Cut in wedges. 24 to 26
minutes
Garnish with
crumbled, cooked
bacon.
Carrots 1 lb. Slice. 18 to 20
minutes
Season with salt,
pepper, and grated
orange peel.
Cauliflower 1 lb. Cut into florets. 22 to 25
minutes
Garnish with
buttered, toasted
bread crumbs.
Corn 1 ½ lb. 2-4 ears. 15 to 20
minutes
Serve with butter
and spices.
Snow peas or
Sugar Snap
Peas
1 lb. Trim and leave whole. 10 to 12
minutes
Serve with minced
green onions and
drizzled with soy
sauce.
New potatoes
(red)
12 medium
(about
2 lbs.)
Cut in half. 24 to 26
minutes
Toss with butter
and parsley.
Fresh leaf
spinach
8 cups
firmly
packed
Use whole leaves. 10 to 13
minutes
Garnish with
roasted garlic and
toasted pine nuts
Butternut
squash
1 lb. Peel and cut into
1-inch cubes.
24 to 26
minutes
Serve with butter
and spices.
Summer
Squash
(yellow squash
or zucchini)
1 lb. Slice. 16 to 18
minutes
Season with salt
and garlic pepper
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