Vegetable Cooking Timetable / Boiling

By Hklbrries

Boiling: Add vegetables to boiling salted water using as little water as possible. Cover saucepan. Bring water to a boil again and then reduce heat to a gentle boil. Cook until just tender. Drain; season to taste.

Asparagus, tied in bundles - 15 - 20 minutes
Beans, wax or green - 15 to 25 minutes
Beets, whole - 25 to 45 minutes
Beet greens - 5 to 15 minutes
Broccoli, stalks - 10 to 15 minutes
Brussels sprouts - 10 to 20 minutes
Cabbage, green (wedges) - 8 to 15 minutes
Cabbage, green (shredded) - 4 to 8 minutes
Cabbage, red (shredded) - 20 to 25 minutes
Carrots, sliced - 15 to 20 minutes
Cauliflower, whole - 15 to 25 minutes
Cauliflower, flowerettes - 10 to 15 minutes
Celery, diced - 15 to 20 minutes
Corn-on-the-cob - 8 to 10 minutes
Eggplant, sliced - 10 to 20 minutes
Onions, small, whole - 15 to 30 minutes
Parsnips, quartered - 20 to 30 minutes
Peas - 15 to 20 minutes
Potatoes, whole - 30 to 35 minutes
Potatoes, quartered - 20 to 30 minutes
Squash, Hubbard, sliced - 35 to 45 minutes
Squash, Summer - sliced - 8 to 15 minutes
Spinach - 4 to 8 minutes
Turnips, sliced - 15 to 20 minutes

Ingredients

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Preparation

Step 1

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