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HINTS & TIPS
STEAMING VEGETABLES
• Smaller pieces will steam faster than
larger pieces.
• Try to keep vegetables to a uniform size
to ensure even cooking.
• Fresh or frozen vegetables may be steamed.
• If steaming frozen vegetables, do not
thaw before cooking.
• The size and shape of vegetables, as
well as personal taste, may call for
adjustments to the cooking time. If
softer vegetables are required, allow
extra cooking time.
• Do not allow water or stock to reach
the steaming tray. The steaming will
not be effective.
VEGETABLES PREPARATION & TIPS QUANTITY COOKING TIME
(MINUTES)
Artichoke remove hard outer leaves & stalk 2 medium 30-35
Asparagus trim, leave as spears 2 bunches 12-14
Beans top and tail, leave whole 250g 13-15
Beetroot small-medium trim, do not break skin 300g 12-13
Broccoli cut into florets 250g 8-10
Brussel Sprouts cut a cross in the base 375g 17-19
Cabbage large pieces 500g 10-12
Carrots cut into strips 3 medium 14-16
Capsicums cut into strips 3 medium 14-16
Cauliflower cut into florets 375g 17-19
Celery slice into strips 3 stalks 5-6
Chickpeas soak for 12 hours 1 cup dried 40-45
Corn whole corn cobs 2 small cobs 20-22
Mushrooms whole, unwashed 300g 8-10
Onions (pickling) peeled, leave whole 6 medium 20-25
Snow peas topped and tailed 250g 4-5
Peas fresh, peeled
frozen
250g
250g
8-10
4-5
Potatoes new, whole 6 (125g each) 25-30
Sweet Potato Kumera cut into pieces 300g 20-25
Pumpkin cut into pieces 300g 20-25
Spinach (English) leaves and stems cleaned ½ bunch 5
Squash (baby) topped and tailed 350g 8
Turnips peeled, sliced & cut to 50g pieces 350g 15-17
Zucchini sliced 350g 6