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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 9oz (250g) 13–15
Beets trim, do not break skin 10oz (300g) 12–13
Bell Peppers cut into strips 3 medium 14–16
Broccoli cut into florets 9oz (250g) 8–10
Brussel Sprouts cut a cross in the base 13oz (375g) 17–19
Butternut Squash cut into pieces 10oz (300g) 20–25
Cabbage large pieces 18oz (500g) 10–12
Carrots cut into strips 3 medium 14–16
Celery slice into strips 3 stalks 5–6
Chickpeas (Garbanzo Beans) soak for 12 hours 1 cup dried 40–45
Corn whole corn cobs 2 small cobs 20–22
Mushrooms whole, unwashed 10oz (300g) 8–10
Onions peeled, leave whole 6 medium 20–25
Peas fresh, peeled
frozen
9oz 250g
9oz 250g
8–10
4–5
Potatoes new, whole
all purpose, whole
4oz (120g)
5–7oz
(150–180g) each
25–30
35–40
Snow peas topped and tailed 9oz (250g) 4–5
Spinach (English) leaves and stems cleaned ½ bunch 5
Squash (baby) topped and tailed 12oz (350g) 8
Sweet Potato cut into pieces 10oz (300g) 20–25
Turnips peeled, sliced & cut to 50g pieces 12oz (350g) 15–17
Zucchini sliced 12oz (350g) 6