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Vegetable Cooking Hints
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 l
ong 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.