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Asparagus
Scrub stalks gently with a vegetable brush to
remove soil. Snap off woody end and scrape
white part with knife to remove outer layer of
stalk.
Boil: Tie asparagus into bundles of 8-10 with
string and place upright into vessel. Add water
to almost cover stalks, 1 teaspoon each sugar
and salt. Simmer for 5-10 minutes.
Tips will cook in steam.
Beans (green)
Wash well. Remove tops and tails. If necessary,
remove ‘strings’ with vegetable peeler. Cut
diagonally down centre into desired lengths or
leave whole.
Boil: Follow basic boiling directions and cook for
approx. 5 to 10 minutes.
Broad beans
If young, may be cooked whole with top and
tails removed. If mature remove from pods.
Boil: Follow basic boiling directions for 10-15
minutes or until tender.
DRIED BEANS e.g. Red, Kidney, Haricot, Soya,
Lima
Wash beans well, cover with cold water. Allow to
soak overnight.
Boil: Bring beans and water in which they have
been soaked to the boil. Cover, and simmer for
40 mins to 1 hour. Add salt and continue to
simmer for a further hour or until tender.
Broccoli
Soak in cold water, drain and rinse well under
running water. Remove woody sections of stalks
and coarse leaves. Split lower sections of
stalk lengthwise.
Boil: Follow basic boiling directions, cook for
5-10 minutes or until tender.
Brussel Sprouts
Remove coarse outer leaves and wash well. Trim
and cut a slit lengthwise
on bases.
Boil: Follow basic boiling directions, adding a
pinch of sugar. Cook for 15 minutes or until
tender.
Cabbage
Remove coarse outer leaves. Wash cabbage well,
under cold running water. Shred or cut into
wedges leaving some of the core on each wedge
to keep leaves in place.
Boil: Place prepared cabbage into vessel with salt
and a little water if insufficient is on cabbage.
Cover, cook for 10-15 minutes depending on size
and quantity.
Capsicums (peppers) red or green
Wash well. Cut around long stem. Remove stem
with seeds attached, cut away white membrane,
rinse. Follow recipe regarding cutting.
Saute: Cover surface of vessel with butter or
margarine, or oil, and saute capsicum on Simmer
to 1 for 5 minutes, stirring frequently to coat
and brown evenly.
Carrots
Wash and scrub with vegetable brush, scrape
and peel thinly. Trim tops and tails, cut into
desired shapes.
Boil: Follow basic boiling directions and cook for
5-10 minutes or until just tender.
Cauliflower
Remove outer leaves leaving young leaves close
to head. Trim base. Wash under cold running
water. Cut into halves or break into flowerettes.
Boil: Follow basic boiling directions, and cook for
approx. 10 minutes or until tender. To keep
cauliflower white, cook in half milk and water to
almost cover cauliflower.
14
Vegetable Cooking Hints.