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Vegetable Cooking TimeTable |
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| Test for doneness after minimum given time. Cubed and sliced vegetables will cook faster than whole. Parboiled (blanched) vegetables that will be cooked in sauces or butter should be slightly undercooked. All vegetables are best when they are still slightly crunchy. | ||
| Boil vegetables in lightly salted water to cover. Steam vegetables in steaming rack or basket over 1-inch lightly salted boiling water. All boiling (B) and steaming (S) times are in minutes. If there is no time listed for a given method, then it is not recommended. | ||
| Vegetable | B (boil) | S (steam) |
| Artichoke | 20 - 30 | 25 - 35 |
| Asparagus: | ||
| Spears | 10 - 12 | 12 - 15 |
| Pieces (add tips last 5 minutes) | 5 - 10 | 10 - 15 |
| Beans: | ||
| Green | 8 - 15 | 10 - 15 |
| Lima (fresh) | 20 - 25 | |
| Beets | 25 - 45 | |
| Broccoli | 5 - 10 | 12 - 15 |
| Cabbage (simmer - do not boil) | ||
| Sliced | 15 | 18 |
| Whole | 20 - 30 | 25 - 30 |
| Cauliflower: | ||
| Florets | 9 - 12 | 12 - 15 |
| Whole | 20 - 30 | 25 - 35 |
| Corn-on-the-Cob | 3 - 5 | |
| Eggplant (cubed) | 5 - 8 | |
| Leeks (whole or halved) | 5 - 10 | 10 - 15 |
| Okra | 5 - 10 | |
| Parsnips (whole or halved) | 25 - 30 | |
| Peas | 4 - 10 | |
| Potatoes | ||
| Quartered | 20 - 30 | |
| Sliced | 15 | |
| Snow Peas | 2 - 3 | 3 - 5 |
| Spinach | 5 - 7 | |
| Squash (simmer - do not boil) | ||
| Summer | 8 - 15 | |
| Winter | 10 - 20 | 10 - 20 |
| Sweet Potatoes | ||
| Peeled | 15 | |
| Unpeeled | 25 | |
| Turnips & Rutabagas | ||
| Sliced | 10 - 15 | 12 - 18 |
| Whole | 20 - 30 | 25 - 35 |