Vegetable Cooking Chart
DDV CULINARY

Culinary Articles » Kitchen Cooking Charts

Cooking

1. Cook vegetables, covered in boiling salted water for the time specified.

2. Add 1/2 - 1 tsp salt per pound of vegetables (optional).

Steam

1. Place a steamer basket in a saucepan.

2. Add water to just below the bottom of the steamer basket.

3. Bring to boil.

4. Add vegetables to steamer basket.

5. Cover and reduce heat.

6. Steam for the time specified.

Microwave

1. Put vegetables, salt and water in casserole.

2. Cover and microwave at high for the time specified.

3. Stir after 1/2 the cooking time.

4. Salt – 1/2 - 1 tsp salt per pound of vegetables (Optional).

5. Water – 2 tbl (1/4 cup for Brussels Sprouts).

Stir Fry

1. Use a wok or a large deep skillet or fry pan.

2. Add oil and lift and tilt the wok to distribute the oil evenly on the bottom of the pan.

3. Preheat the wok on medium-high heat for 1 minute.

4. To test the oil for proper heat, add a vegetable piece, if it sizzles, it’s ready.

5. Don’t overload wok.

6. Stir fry for time specified.

Note: All times are approximate.

Fresh Vegetables

Vegetable	Cooking Minutes	Steam Minutes	Microwave Minutes	Stir Fry Minutes
Artichokes	20-30	20-25	7-9	10
Asparagus	3-5	3-5	3-6	4-5
Beans – Green & Wax	20-30	18-22	8-12
Bean Sprouts				1-2
Beets	35-45	40-60	9-12
Bok Choy				3
Broccolli	8-10	8-10	5-8	3-4
Brussels Sprouts	10-12	10-15	5-7	3-4
Cabbage	6-8	10-12	9-11	3
Carrots	7-9	8-10	6-9	4-5
Cauliflower	10-15	8-12	9-11	4
Celeriac	5-6	5	4-5
Celery	6-9	7-10	6-10	3
Chayote	5	8	5-6
Corn	4	4-5	5-6	2-3
Corn on the Cob	5-7		3-5	3-4
Daikon				3
Eggplant	4-5	4-5	6-8
Fennel	6-10	6-8	6-8
Green Peppers	6-7	6-7	4-6	1-2
Greens
Jicama	5	5	5
Kohlrabi	4-6	6	5-7
Leeks	4-5	4-5	4-6	1-2
Mushrooms	5	10-12	4-6	1
Okra	8-10		4-6
Onions	10-12	12-15	3-5	2-3
Parsnips	7-9	8-10	4-6
Peas	10-12	12-15	6-8
Potatoes	20-25	20	8-10
Rutabagas	18-20	18-20	11-13
Snap Peas				4-5
Spinach	3-5	3-5	4-6
Squash
Sweet Potatoes	25-30	20-25	10-13
Tomatoes
Turnips	10-12	10-15	10-12
Zucchini	3-5	4-6	4-5	3-4

Microwave Frozen Vegetables

1. Put frozen vegetables in a casserole dish.

2. Add water and salt.

3. Cover and microwave at high for the recommended time.

4. Stir once 1/2 way through cooking time.

5. Let stand covered 2 minutes.

6. Salt – 1/2 tsp (Optional).

7. Water – 2 tbl

Frozen Vegetables

Vegetable	Microwave Minutes
Asparagus – 10 oz	5-7
Beans – Green – 9 oz	5-8
Beans – Lima – 10 oz	5-7
Broccolli – 10 oz	5-7
Brussels Sprouts – 10 oz	5-8
Carrots – 2 cups	5-7
Cauliflower – 10 oz	5-7
Corn – 10 oz	4-6
Peas – 10 oz	5-7
Spinach – 10 oz	7-9

Microwave Canned Vegetables

1. Put canned vegetables in a casserole dish.

2. Cover and microwave at high for the recommended time.

Canned Vegetables

Vegetable	Microwave Minutes
All Vegetables – 15 oz – 16 oz	2-4