11
VEGETABLES
1. Cut off thick stems from broccoli, cauliflower and cabbage.
2. Steam leafy or green vegetables for the shortest possible time as its color loose easily.
3. Salt and season vegetables after steaming for best results.
4. Frozen vegetables should not be thawed before steaming.
Food
Type
Weight /
Number of
Pieces
Suggested
Flavoring
Cooking Time
(Minutes)
Recommendations
Artichokes
Fresh
3 medium
Garlic
Tarragon
Dill weed
45-50
Cut off the base
Asparagus
Fresh
Frozen
400g
400g
Lemon balm
Bay leaves
Thyme
13-15
16-18
Cut the asparagus stalks
to let the steam through
Broccoli
Fresh
Frozen
400g
400g
Garlic
Crushed red pepper
Tarragon
16-18
15-18
Carrots (sliced)
Fresh
400g
Anise
Mint
Dill weed
20-22
Stir halfway through
cooking time
Cauliflower
Fresh
Frozen
400g
400g
Rosemary
Basil
Tarragon
16-18
18-20
Stir halfway through
cooking time
Spinach
Fresh
Frozen
250g
250g
Chervil
Thyme
Garlic
8-10
18-20
Stir halfway through
cooking time
Beans
Fresh
400g
Caraway seed
Dill seed
Savory
18-20
Stir half way through
cooking time
Peas
Fresh
Frozen
400g
400g
Basil
Marjoram
Mint
10-12
15-18
Stir half way through
cooking time
Potatoes
Fresh
400g
Chervil
Chives
Dill weed
20-22
