From the Garden...Vegetable Preparation


When I prepare vegetables, I often look at the rest of the menu to decide how I want to cook them.  If I am already baking something, I may choose to bake my vegetables to take advantage of the oven heat.  If I have a last minute entree, I may choose to simply microwave them or bake them to keep the fuss to a minimum.  If I have other microwave items on the menu, I choose frying, steaming, cooking in liquid or baking to ease congestion in the microwave.
We often bake, stir fry, microwave or cook vegetables in liquid, but don’t steam them as often.  When Myrna started steaming vegetables enthusiastically, I purchased a steamer and have been doing the same.  I was amazed how quickly they steam without sogginess.  
However, that said, sometimes you want the flavor of broth or wine with your vegetables, and you need to know that cooking time as well.  Here’s a quick reference chart that I keep posted in my kitchen, inside a cabinet door.  I prefer the shortest cooking time for crisp-tender vegetables.

Minutes to Prepare Common Vegetables


Vegetables
Steam
Microwave
Cook in Liquid
Bake, stir fry
Asparagus
8 to 10
4 to 6 
5 to 12 
Stir-fry pieces 5 
Green beans
5 to 15
6 to 12 
10 to 20 
Stir-fry 3 to 4 
Lima Beans
10 to 20 
8 to 12 
20 to 30 

Beets
40 to 60
14 to 18
30 to 60 
Bake 60 at 350°F 
Broccoli spears
8 to 15
6 to 7 
5 to 10 

Broccoli flowerets
5 to 6
4 to 5 
4 to 5 
Stir-fry 3 to 4
Brussels sprouts
6 to 12
7 to 8 
5 to 10 

Cabbage wedges
6 to 9
10 to 12
10 to 15 

Cabbage shredded
5 to 8
8 to 10 
5 to 10 
Stir-fry 3 to 4 
Carrots, whole
10 to 15 
8 to 10
15 to 20 
Bake 30 to 40 at 350°F
Carrots, sliced
4 to 5
4 to 7 
5 to 10 
Stir-fry 3 to 4 
Cauliflower, florets
6 to 10
3 to 4 
5 to 8 
Stir-fry 3 to 4 
Corn on the cob
6 to 10
3 to 4 
4 to 7 

Corn, cut
4 to 6
2 per cup 
3 to 4 
Stir-fry 3 to 4 
Eggplant, diced
5 to 6 
5 to 6 
5 to 10 
Bake 10 to 15 425°F
Mushrooms
4 to 5
3 to 4 
3 to 4
Stir-fry or broil 4 to 5 
Onions, whole
20 to 25
6 to 10 
20 to 30 
Bake 60 at 400°F
Onions, pearl
15 to 20 
5 to 7 
10 to 20 

Peas
3 to 5
5 to 7 
8 to 12 
Stir-fry 2 to 3 
Green peppers
2 to 4
2 to 4 
4 to 5 
Stir-fry 2 to 3 
potatoes, whole
12 to 30
6 to 8 
20 to 30 
Bake 40 to 60 at 400°F
Potatoes, cut up
10 to 12
7 to 8 
15 to 20 
Bake 25 to 30 at 400°F
Spinach
5 to 6 
3 to 4
2 to 5 
Stir-fry 3 
Squash, sliced
5 to 10
3 to 6
5 to 10

Squash halves
15 to 40
6 to 10
5 to 10
Bake 40 to 60 at 375°F
Tomatoes
2 to 3
3 to 4

Bake 8 to 15 at 400°
Zucchini
5 to 10
3 to 6
5 to 10
Broil halves 5

2 comments:

  1. Making home grown green beans tonight with our oven "fried" shrimp & leftover Jacques Pepin potatoes. :-)

    I like this idea of Wednesday = Vegetables & Fruits!

    Happy New Year!

    ReplyDelete
    Replies
    1. And a Happy New Year to you, Nadine.
      Sounds like a delicious dinner menu!

      Delete

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