Fresh Vegetables
1. Weights given for fresh vegetables are purchase weights, before peeling, trimming, etc.
2. Pierce skins of vegetables to be heated whole and unpeeled (i.e. potatoes, squash, eggplant). This allows steam to escape and prevents bursting
or popping.
3. Add
2 to 3 tablespoons of water
pound. Rinsing vegetables before cooking is usually sufficient. Salt just before serving.
4. Heat,
in casserole dish; stirring once. Let stand covered 5 minutes
otherwise specified.
frozen
1. Frozen vegetables maybe heated in pouch, package or freezer container. Puncture pouch before heating and flex half way through cooking
distribute heat.
2. Place frozen vegetables in covered casserole dish. Add 2 tablespoons of water
otherwise indicated in chart.
3. Stir once during cooking. Salt vegetables after cooking or put salt in the casserole with the water before adding vegetables.
Power
Fresh
1 lb.
min.
Cut into 1%-inch pieces. Add 1/4 cup water,
Frozen, spears
10
oz.
min.
Fresh, green or wax
1 lb.
min.
Cut into
pieces. Add 1/4 cup water,
Frozen
9 oz.
8-11 min.
Fresh, spears
1 lb.
min.
Add
cup water.
Frozen, chopped or spears
10
oz.
10-12Y2 min.
Fresh, chopped, shredded
4 cups
11-13 min.
Add
cup water.
Wedges
4
11-13 min.
Add
cup water.
Sliced, fresh
1 lb.
13-15 min.
Cut carrots into slices 1/2 inch thick. Add 1/4 cup water.
Frozen
10
oz.
8
min.
Fresh,
1 lb.
9%-12 min.
Add 1/4 cup water.
Whole
16-18 min.
Frozen,
10
oz.
min.
Whole kernel, frozen
10
oz.
7-8 min.
On the cob, fresh
1 ear
5-7 min.
Add 2 to 4
of water.
2 ears
min.
4 ears
15
min.
Fresh
Cubed
1
11-13 min.
Add 2 tablespoons water.
Whole
1 lb.
min.
Pierce skin. Turn over after half of time.
Frozen
10
oz.
8-10 min.
Add 1/4 cup water.
Frozen
Sliced
10
oz.
min.
Whole
10
oz.
9-11 min.
16
