Vegetable Cooking Guide

The cooking time for vegetables will vary somewhat, depending upon their freshness and the quantity. This should be taken into account when using the following table, which is simply a guide to help you determine the correct cooking time.

APPROXIMATE COOKING TIMES

VEGETABLE OR FRUIT METHOD OF PREPARATION MINUTES ON HIGH FOR STEAMING MINUTES ON LOW OR SIMMER UNTIL TENDER TOTAL MINUTES OF COOKING TIME

Apples Peeled and quartered 3 to 5 [1] [1]

Asparagus Tied in serving bundles 4 to 6 10 to 15 14 to 20

Green Beans Cut in slivers, lengthwise 5 to 8 10 to 15 15 to 20

Green Beans Broken 4 to 7 15 to 20 20 to 30

Beans, Lima Shelled 3 to 8 15 to 20 18 to 25

Beets Diced or sliced thin 5 to 6 15 to 20 20 to 25

Beets Whole unpeeled 5 to 8 15 to 20 25 to 35

Broccoli Stalks Split 5 to 8 15 to 20 20 to 30

Brussels Sprouts Whole 3 to 5 10 to 15 15 to 20

Cabbage Shredded or quartered 4 to 5 6 to 7 10 to 12

Carrots Shredded 4 to 6 6 10 to 12

Carrots Sliced ⅛ inch thick 5 to 8 15 15 to 20

Cauliflower Separated into flowerettes 4 to 6 10 to 12 15 to 18

Cauliflower Whole head 5 to 8 15 to 20 20 to 25

Corn Cut from the cob 3 to 5 [1] [1]

Onions Small, whole 4 to 6 10 to 20 20 to 25

Parsnips Quartered lengthwise 5 to 6 15 to 20 20 to 30

Peas, green Shelled 5 to 8 10 to 15 18 to 20

Potatoes Cut in halves 4 to 8 15 to 20 25 to 30

Potatoes, sweet Cut in halves 3 to 8 20 to 25 25 to 30

Spinach No water added 5 to 8 [1] [1]

Squash, Hub. Sliced 3 to 8 15 to 20 20 to 30

Squash, Sum. Cut in slices 3 to 8 5 to 10 10 to 18

Tomatoes Quartered—no water 3 to 4 5 to 10 10 to 15

Turnips Sliced or cubed 5 to 6 15 20 to 25

21