Cooking Chart for Vegetables | www.dietvegetarianrecipe.com

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Chapter 1. Cooking Chart for Vegetables

VEGETABLE	PREPARATION	COOKING METHOD	TIME^* (in minutes)
Artichokes,French	Cut off 1 inch from top, cut off stem. Remove discolored leaves.	Cook uncovered for first 5 minutes in 1 inch boiling water; then cover.	30-40
Artichokes,Jerusalem	Scrub very carefully; pare lightly. Cook whole or sliced.	Cook covered in 1 inch boiling, salted water.	15 (sliced) 15-35 (whole)
Asparagus	Cut off woody stems, remove scales; wash carefully to remove sand.	Cook uncovered for 5 minutes in small amount boiling, salted water; then cover. Or stand upright in asparagus cooker; or use bottom of double boiler and cover with lid.	15-20
Beans, Green or Wax	Wash carefully; cut off strings and ends, Cook whole, or sliced; may be cut into thin strips.	Cook uncovered in saucepan in small amount boiling water for 5 minutes; then cover.	15-20
Beans, Lima	Remove pods, wash beans.	Cook uncovered in saucepan in small amount boiling water for 5 minutes; then cover.	20-30
Beets	Cut off root end. Young beets may be merely scrubbed; older beets should beets whole or sliced; young beets should not be sliced.	Cook covered in very small amount boiling, salted water, be pared. Cook older	30-40 (young) 60-90 (old)
Broccoli	Cut off tough parts of stalk and outer for 5 minutes; then cover.	Cook uncovered in saucepan in 1 inch leaves. If large, cut boiling, salted water broccoli lengthwise,	12-18
Brussels Sprouts	Remove discolored leaves; avoid very large sprouts. Cook whole.	Cook uncovered in small quantity of boiling, salted water for 5 minutes; then cover.	10-20
Cabbage, Green	Remove any wilted outside leaves. Wash carefully. Cook small heads whole; larger heads quartered or shredded.	Cook covered in very small amount of boiling, salted water in deep saucepan,	6-8 (young) 10-15 (old)
Cabbage, Red	Prepare the same as green cabbage.	Cook as above. If desired, add 1 tablespoon vinegar or lemon juice to keep color.	10-20
Carrots	Cut off tops; pare lightly and scrub thoroughly. Cook whole or in thin slices.	Cook covered in saucepan in very small amount boiling, salted water.	20-40 (whole) 12-25 (sliced) 7-10 (very young)
Cauliflower	Remove outer leaves, cut off stalk, Wash well. Use whole or separate into flowerets.	Cook uncovered in deep saucepan in very small amount of boiling, salted water. Add slice of bread to help cut down odor.	20-30 (whole) 8-12 (flowerets)
Celeriac (Celery root)	Cut away leaves; trim. Wash. Pare. May be cooked whole, sliced or diced.	Cook covered in very small amount boiling, salted water.	40-50 (whole) 20-30(sliced or diced)
Celery	Cut away leaves and trim root. Cut into half, or quarters. Wash well.	Cook covered in saucepan in small quantity boiling, salted water.	10-15
Chard	See Spinach
Corn	Remove husks and silk only immediately before using; wash. Cook whole, or cut corn off cob.	Cook in plenty of boiling, unsalted water. Add 1 table-spoon sugar to water,	5-10 (cob) 4-6 (off the cob)
Cucumbers	Use only firm cucumbers. Cut off ends, pare lightly. Cut away some center seeds. Cut into quarters or thick slices.	Cook uncovered in small quantity boiling, salted water,	15
Dandelions	See Spinach
Eggplant	Wash, then pare. Wash again. Cut into slices.	Cook covered in small amount boiling, salted water.	10-15
Kale	Remove veins, wash leaves very carefully in many changes of water.	Cook covered in 1/2 inch boiling, salted water,	3-5
Kohlrabi (Turnip cabbage)	Cut away stem. Wash, pare thinly, Cook young kohlrabi whole; otherwise sliced.	Cook covered in very small amount boiling, salted water,	25-35
Leeks	Cut away green tops so that only 2 inches of green remains. Wash carefully.	Cook covered in very small amount boiling, salted water.	15-22
Mushrooms	Wash mushrooms carefully. Not necessary to peel	Fry slowly in butter or margarine in uncovered skillet, small, young mushrooms. Stems may be sliced, if very firm.	8-12
Okra	Wash; slice. To cook whole, cut off stems and tips.	Cook slowly, covered, in saucepan in 1 inch boiling, salted water.	8-12
Onions	Peel off skin lightly under running water. Cook whole or sliced.	Cook uncovered in boiling, salted water. Or fry slowly in skillet with butter or margarine.	10 (sliced) 30 (large) 25 (small)
Parsnips	Wash; cut a slice from top and bottom. Slice horizontally or vertically. Remove core, if tough.	Cook covered in saucepan in very small amount boiling, salted water,	10-15
Peas, Green	Shell only immediately before use. Wash.	Cook covered in saucepan in very small amount boiling, salted water. Add 1 teaspoon sugar, if desired.	8-20
Potatoes, White	Wash and pare. Or to cook whole, scrub with brush, remove eyes. May be quartered or sliced.	Cook uncovered in boiling, salted water. Fry in butter or margarine in skillet. Or bake in oven.	30-40(whole) 20-25(cut up) 50-60(baked)
Potatoes, Sweet (or Yams)	Scrub carefully; do not remove skins. If boiled, remove skins after cooking, if desired.	Cook in boiling, salted water uncovered. Or bake in oven.	30-40(boiled) 40-50(baked)
Pumpkin	Cut into pieces, pare and wash.	Cook in 1 inch boiling, salted water.	25-40
Spinach (and other greens)	Remove ends and stems; pick over carefully. Wash in several changes of water, lifting greens out completely for each change to remove sand.	Cook covered in saucepan without adding water, if leaves are young and fresh; add small amount salt, If older leaves, cook in 1/2 inch boiling, salted water. (Note: do not use salted water for chard; add after cooking.)	5-12
Squash Acorn	Wash, cut in half, remove center stringy portion.	Bake, cut side up. Add some sugar and butter or margarine.	45-60
Hubbard	Wash, cut into serving pieces. For baking, do not peel, For boiling, remove rind.	Cook covered in very small amount boiling, salted water. Bake in shallow pan in oven; add some salt, pepper and butter or margarine.	25-30 (boiled) 40-50 (baked)
Summer	Wash, peel and cut into chunks. Very young squash need not be peeled.	Cook in covered saucepan in very small amount boiling, salted water.	15-20
Tomatoes	Wash. Skin may easily be removed (if desired) after plunging in boiling water.	Cook in covered saucepan slowly; do not add water. Or may be fried or baked.	10-15 (boiled)
Turnips White	Wash, peel and cut into pieces or slices, Young turnips may be cooked whole.	Cook covered in very small amount boiling, salted water,	10-20
Yellow (or Rutabagas)	Wash, peel and cut into small pieces.	Cook in boiling, salted water.	30-45
Zucchini	Wash and cut into pieces; better results if not peeled.	Cook covered in saucepan in small amount boiling, salted water.	10-15

* It is only possible to specify approximate cooking times, because vegetables vary considerably in size and age.

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