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VEGETABLE PREPARATION DIRECTIONS
Artichokes
globe (2-about 10
ounces each)
Choose firm, closed
artichokes. Wash
well; trim stems and
cut about 1 inch
from top. Use
kitchen scissors to
snip off sharp tips
from leaves. Rub/
brush cut edges
with fresh lemon
juice.
Place in casserole/baking dish with ¼ cup
water. Cover. Microwave on High (PL-10) for
3-6 minutes, turning halfway through
cooking, until a leaf pulls out easily. Invert to
drain.
Asparagus
(1 pound) Cooking
time will vary greatly
with thickness of
asparagus. For best
results choose
asparagus of similar
thickness.
Wash and break off
woody part of spear.
Peel as desired.
Leave whole or cut
on diagonal into 1-
to 2-inch lengths.
Place in casserole/baking dish with 3
tablespoons water. Cover. Microwave on
High (PL-10) for 3 to 6 minutes, rearranging
or stirring halfway through cooking until
done to taste.
Beans
(green, yellow wax) or
haricots verts
Wash. Trim ends.
Cut into 1 to 1½-
inch pieces, French-
cut or leave whole.
Trim ends from
haricots verts, leave
whole.
Place in casserole/baking dish with 3
tablespoons water. Cover. Microwave cut or
whole beans for 8 to 12 minutes on High
(PL-10); Microwave French cut or haricots
verts for 5 to 9 minutes.
Beets
Red, yellow, or orange,
1 pound (3 to 4
medium)
Trim stems to 1-
inch. Scrub beets
well, but prick, do
not peel if cooking
whole. For sliced or
diced, peel and cut.
Place in casserole/baking dish with 3
tablespoons water. Cover. Microwave whole
beets for 9 to 12 minutes on High (PL-10)
until tender. Let cool and skins will slip off
easily. Microwave sliced/diced beets for 9 to
12 minutes, stirring after 5 minutes.
Broccoli
1 pound
Wash, remove and
discard stalks and
outer leaves. Cut
into florets (1-inch)
or spears.
Place in casserole/baking dish with 3
tablespoons water. Microwave on High
(PL-10) for 4 to 9 minutes, until crisp-tender
or to taste, stirring once during cooking. If
using in a salad or to add to another dish,
choose shorter cooking times and refresh
immediately in ice water.
Brussels Sprouts
1 pound
Trim off and discard
loose outer leaves.
Trim stem ends and
cut a cross in end
with sharp knife.
Place in casserole/baking dish with ¼ cup
water. Cover. Microwave on High for 7 to 9
minutes, stirring once during cooking.
Carrots
1 pound
Wash and peel. Cut
into ¼-inch slices or
julienne.
Place in casserole/baking dish with 3
tablespoons water. Cover. Microwave on
High (PL-10), 7 to 9 minutes for sliced, 5 to 7
minutes for julienned, stirring once during
cooking.
Carrots, baby cut
1 pound
Rinse (they may be
prewashed, but
rinse again).
Place in casserole/baking dish with 3
tablespoons water. Microwave on High
(PL-10) for 7 to 9 minutes, stirring once
during cooking.