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STEAMING
VEGETABLES PREPARATION & TIPS QUANTITY COOKING TIME
(MINUTES)
Asparagus trim, leave as spears 2 bunches 22–24
Beans top and tail, leave whole 250g 23–25
Broccoli cut into florets 250g 18–20
Brussel Sprouts cut a cross in the base 375g 27–29
Carrots cut into strips 3 medium 24–26
Cauliflower cut into florets 375g 27–29
Corn whole corn cobs 2 small cobs 30–32
Snow peas topped and tailed 250g 15–15
Peas fresh, peeled
frozen
250g
250g
18–20
14–15
Potatoes new, whole 6 (100g each) 50–60
Sweet Potato Kumera cut into pieces 300g 30–35
Pumpkin cut into pieces 300g 30–35
Spinach (English) leaves and stems cleaned ½ bunch 15–20
Squash (baby) topped and tailed 350g 15–20
Turnips peeled, sliced & cut to 50g pieces 350g 25–27
Zucchini sliced 350g 15–20
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.