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Cooking Vegetable |
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Vegetable |
Preparation | Cooking Directions | Cooking Time | ||
| Artichoke | Wash, trim stems; cut off 1 inch of drop. Remove loose outer leaves; snip off sharp leaf tips. Brush cut edges of leaves with lemon juice. | In a large covered kettle simmer in a large amount of boiling slated water till a leaf pulled out easily. Drain upside down. | 20 - 30 minutes | ||
| Asparagus | Wash and scrape off scales. Break off woody bases where spears snap easily. Leave spears whole. | Cook whole spears, covered, in a small amount of boiling salted water. Prop tips up out of water with crumpled foil. (Or, fasten spears in a bundle; stand upright in a deep kettle so tips extend 2 to 3 inches above boiling salted water.) | 10 - 15 minutes (whole) | ||
| Or, cut up asparagus spears | Cook, covered, in a small amount of boiling salted water. | 6-10 minutes (cut-up) | |||
| Beans, Green and Wax, fresh | Wash; remove ends and strings. Leave whole or cut into 1-inch pieces. (Or slice end-to-end for French-style beans.) | Cook, covered, in a small amount of boiling salted water till crisp-tender. | 20-30 minutes(whole or cut-up-10-12 minutes French-style)) | ||
| Lima, fresh | Shell and wash. | Cook, covered, in a small amount of boiling salted water till tender. | 25-30 minutes | ||
| Lima, Navy Northern dried | Rinse; add 3 times as much water as beans. Cover; soak overnight. (Or, bring to boiling; simmer 2 minutes. Remove from heat. Cover; soak 1 hour.) Do not drain. | Add salt. Bring to boiling. Cover; reduce heat and simmer in water used for soaking till beans are tender. |
3/4 - 1 hour (lima) 1 1/4- 1 1/2 hours (navy and northern) |
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| Beets |
Cut off all but 1 inch of stems and roots. Wash. Do not peel whole beets.
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Cook, covered in boiling salted water till tender. Cool slightly; slip off skins. |
35-50 minutes (whole) |
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Or, peel beets; slice or cube. |
Cook, covered, in a small amount of boiling salted water till tender. |
20 minutes (sliced or cubed) |
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| Broccoli | Wash; remove outer leaves and tough parts of stalks. Cut lengthwise into uniform spears, following the branching lines | Cook, covered, in 1 inch of boiling salted water till crisp tender. | 10-15 minutes | ||
| Or, cut off buds; set aside. Cut remaining stalk into 1-inch pieces. | Cook, covered, in boiling salted water for 5 to 8 minutes. Add reserved buds; cook 5 minutes. | 10-13 minutes total (cut-up) | |||
| Cabbage | Remove wilted outer leaves; wash. Cut into wedges; remove center core. (Or, shred.) | Cook, uncovered, in a small amount of boiling salted water for the first few minutes. Cover; cook till crisp-tender. | 10-12 minutes (wedges), 5-7 minutes (shredded) | ||
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Carrots |
Wash, trim, and peel or scrub. Leave tiny carrots whole. for larger carrots. slice, dice, shred, or cut into strips. |
Cook, covered, in 1 inch of boiling salted water just till carrots are tender. |
10-20 minutes (whole cut-up), 5 minutes (shredded) |
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Cauliflower |
Wash. Remove leaves and woody stem. Leave whole or break into flowerets. |
Cook, covered, in a small amount of boiling salted water just till tender |
15-20 minutes (whole), 10-15 minutes (flowerets) |
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| Celery | Cut off leaves. Separate stalks. Slice. | Cook, covered, in a small amount of boiling salted water just till tender. | 10-15 minutes. | ||
| Corn | For cut corn, cut off the tips of kernels. Scrape cobs with the dull edge of a knife. Or, cook on the cob. | Cook, covered, in a small amount of boiling slated water till done. | 12-15 minutes. | ||
| Eggplant | Wash; cut off cap. Peel, if desired. Cut crosswire into 1/2-inch-thick slices | Saute on both sides in hot cooking tips. | About 2 minutes per side | ||
| Greens | Thoroughly wash in cool water. Cut off any roots; remove damages portions and large veins. Tear or cut up large leaves. | Cook, covered, in boiling salted water just till tender | 10-75 minutes depending on type and maturity | ||
| Lentils. dried | Rinse; add 2 1/2 times as much water as lentils. Don't soak. | Bring to boiling. Simmer, covered, till tender. | 35-45 minutes | ||
| Mushrooms | Rinse gently in cold water; pat dry. Leave whole, chop, or slice through cap and stem. | Cook in butter, uncovered, over medium-high heat till tender; stir often. Season. | 4 to 5 minutes (sliced) | ||
| Okra | Wash pods. Cut off stems | Cook, covered, in a small amount of boiling salted water. | 8-15 minutes. | ||
| Onions | Peel; cut into quarters. (Or, leave small boiling onions whole. cut off ends.) | Cook, covered, in a small amount of boiling salted water till tender. | 25-30 minutes | ||
| Parsnips | Wash; peel or scrap. Leave whole, cut in half, slice, or cut into strips. | Cook, covered, in a small amount of boiling salted water till tender. | 25-40 minutes (whole), 15-20 minutes (cut-up) | ||
| Potatoes | Scrub thoroughly; remove any sprouts or green areas. Cook with skins on. (Or, wash and peel. Cook whole, quartered, or cubed.) | Cook, covered, in a small amount of boiling salted water till tender. | 25-40 minutes (whole), 20-25 minutes (quartered), 10-15 minutes (tiny new) | ||
| Rutabagas | Wash; peel. Slice or cube. | Cook, covered, in a small amount of boiling salted water till tender. | 25-35 minutes | ||
| Spinach | Wash several times in a pan of lukewarm water, lifting out of the water each time and discarding the water. | Cook, covered, in a very small amount of water. Reduce heat when steam forms. Turn frequently with a fork. | 3-5 minutes after steam forms. | ||
| Squash, Winter | Wash; cut in half; remover seeds and strings. Cut each half into serving-size pieces. | Place, cut side down, in a baking pan. Cover; bake in a 350o oven 30 minutes. Turn cut side up; bake, covered, 20 to 30 minutes more for acorn, buttercup, or butter squash; 45 to 50 minutes more for hubbard, banana, or spaghetti squash. | 50-80 minutes (total) | ||
| Tomatoes | Wash, remove stems. Core. Peel. Cut up o cook whole | In a tightly covered pan cook slowly without added water. | 10-15 minutes | ||
| Turnips | Wash; peel. Slice or cube. | In a tightly covered pan cook slowly without added water. | 10-20 minutes | ||
| Zucchini | Wash; do not peel. Cut off ends. Slice. | Cool in small amount boiling water Cook, covered, in a small amount of boiling salted water till tender. | 5-10 minutes | ||