41
Fresh Vegetables
Cooking Time on Full
Power for 1 lb. Vegetables
Method
Asparagus
Eggplant
Broccoli
Brussel Sprouts
Cabbage
Carrots
Cauliflower
Acorn Squash
Artichokes
Baked Potatoes**
Beets
Boiled New Potatoes
Mushrooms
Spinach
Corn-on-the-Cob*
Green Beans
Okra
Pea Pods
Zucchini
Potatoes
Parsnips
Rutabagas
Sweet Potatoes**
Turnips
3 to 5 min.
4 to 6 min.
4 to 6 min.
Place vegetables and 2 to 4 tablespoons water or butter
in a casserole. Use more water or butter for large
amounts of vegetables, as desired, and for fibrous
vegetables, such as green beans and broccoli. Pierce
whole vegetables with skins, such as potatoes and
acorn squash.
Cook, covered, on Full Power according to the time
recommended on the chart. Stir or rearrange
vegetables halfway through the cooking time, if
necessary. Keep the vegetables covered until ready to
serve.
MICRO TIPS:
*Cook in a covered utility dish or wrapped individually in
waxed paper.
**Pierce and arrange on microwave-safe paper towels.
3.
There is no need to defrost frozen vegetables
before cooking.
4.
Always keep vegetables covered to hold steam
in after cooking.
5.
With vegetables frozen in a solid brick, stir to
break apart halfway through cooking time.
6.
To cook vegetables in microwave convenience
packaging, follow package instructions.
Vegetable Cooking Guidelines
1.
Add frozen vegetables to casserole. Cook,
covered, on full power according to the time
recommended on the chart, or until cooked as
desired.
2.
When cooking vegetables frozen in plastic
cooking pouch, make one or two 1-inch slits on
the top of the pouch to allow for steam to
escape. Place pouch in casserole.
1.
Combine sugar, cornstarch, salt, orange juice,
and 1/4 cup beet liquid in 1-quart casserole.
Cook, covered, on Full power for 2 to 4
minutes, or until thickened. Stir halfway
through cooking time.
2.
Add beets. Stir lightly to coat. Heat covered,
on Full power for 1 to 3 minutes, or until heated
through.
Harvard Beets
Yield: 3 to 4 servings
1 tablespoon sugar
1 teaspoon cornstarch
1/8 teaspoon salt
2 tablespoons orange juice
1 (16 oz.) can small whole or sliced beets, drained
(reserve 1/4 cup liquid)
1.
Place broccoli in dish. Cook, covered, on Full
power for 6 to 9 minutes, or until tender. Stir to
break apart halfway through cooking time.
Drain. Set aside.
2.
Place butter in 1-cup glass measure. Heat on
Full power for 15 to 45 seconds, or until melted.
Add remaining ingredients, stirring well to blend.
Drizzle over broccoli.
Lemon-Buttered Broccoli
Yield: 6 to 8 servings
2 (10 oz. each) pkgs. frozen broccoli spears
3 tablespoons butter or margarine
1 tablespoon lemon juice
1/4 teaspoon leaf oregano, crushed
1/4 teaspoon salt
1/8 teaspoon garlic powder
Dash pepper
