Vegetable Preparation Times


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

4 comments:

  1. I have gotten some wonderful ideas from your blog. Thanks so much.
    I love steaming veggies!

    ReplyDelete
  2. Excellent reference chart to have-- this will come in handy!

    ReplyDelete
  3. What kind of steamer do you use?

    ReplyDelete
    Replies
    1. Mine is a 3 quart steamer from the Gourmet Supply Company...I bought it at a discount kitchen store that's out of business now...I have seen one at a larger Walmart about the same size, and Farberware also makes one. I bought it partly because I could also use the bottom pan as I didn't have one that was 3 quart - it's a nice size.
      However, I also have a $10 stainless foldup steamer insert that works just fine for smaller amounts that I use all the time for hard cooking eggs as well.

      Delete

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