Vegetable Cooking Timetable / Steaming

By Hklbrries

Steaming: Place vegetables in steamer basket just over, not touching, rapidly boiling water. Sprinkle with salt, cover, and cook until just tender. Drain; season to taste.

Asparagus, tied in bundles - 30 - 40 minutes
Beans, wax or green - 30 to 35 minutes
Broccoli, stalks - 15 to 20 minutes
Brussels sprouts - 15 to 20 minutes
Cabbage, green (wedges) - 10 to 15 mnutes
Cabbage, green (shredded) - 8 to 12 minutes
Cabbage, red (shredded) - 25 to 35 minutes
Carrots, sliced - 20 to 30 minutes
Cauliflower, whole - 25 to 30 minutes
Cauliflower, flowerettes - 10 to 20 minutes
Celery, diced - 25 to 30 minutes
Corn-on-the-cob - 10 to 15 minutes
Eggplant, sliced - 15 to 20 minutes
Onions, small, whole - 25 to 30 minutes
Parsnips, quartered - 30 to 45 minutes
Peas - 15 to 25 minutes
Potatoes, whole - 30 to 45 minutes
Potatoes, quartered - 30 to 35 minutes
Squash, Hubbard, sliced - 45 to 50 minutes
Squash, Summer - sliced - 15 to 20 minutes
Spinach - 5 to 12 minutes
Turnips, sliced - 20 to 25 minutes

Ingredients

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Preparation

Step 1

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