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STEAMING
VEGETABLES PREPARATION & TIPS QUANTITY COOKING TIME
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
Beets trim, do not break skin 300g 12-13
Bell Peppers cut into strips 3 medium 14-16
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
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 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 all purpose, whole 4(150-180g each) 35-40
Potatoes new, whole 6 (125g each) 25-30
Sweet Potato 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