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11
CHART FOR STEAMED VEGETABLES
Steam using 1 ½ to 2 cups of water, stock, or vegetable broth (cold or room
temperature).
VEGETABLE AMOUNT PREPARATION TIME SUGGESTIONS
Fresh
Asparagus
½ lb. Wash; break off
woody base where
spears snap easily.
15 to 18
minutes
Season with
salt, pepper, and
grated lemon peel.
Fresh Green
Beans
½ lb. Leave whole, trim
end or cut into 2-inch
pieces.
15 to 18
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. 15 to 18
minutes
Season with
salt, pepper, and
grated lemon peel.
Brussels
Sprouts
4 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 12 oz. Slice. 18 to 20
minutes
Season with salt,
pepper, and grated
orange peel.
Cauliflower 12 oz. Cut into florets. 22 to 25
minutes
Garnish with
buttered, toasted
bread crumbs.
Corn 1 ½ lb. 2-4 ears. 20 to 22
minutes
Serve with butter
and spices.
Snow peas or
Sugar Snap
Peas
8 oz. Trim and leave whole. 12 to 14
minutes
Serve with minced
green onions and
drizzled with soy
sauce.
New potatoes
(red)
6 medium
(about 1 lb.)
Cut in half. 24 to 26
minutes
Toss with butter
and parsley.
Fresh leaf
spinach
4 cups
firmly
packed
Use whole leaves. 10 to 15
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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