33
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
