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VEGETABLE COOKING TABLE
Vegetables
Artichokes
Fresh (6 oz. each)
2 medium
4 medium
Asparagus,
Fresh, spears
(1 lb.)
Frozen, spears
(10 oz. pkg.)
Beans, green & wax
Fresh, cut
(1 lb.)
Beets,
Fresh
(1 lb.)
Broccoli,
Fresh, spears
(1 lb.)
Brussels sprouts
Fresh,
(1 lb.)
3-4 cups
Cabbage,
Fresh, chopped
(1 lb.)
1 medium
Carrots,
Fresh, sliced
1 lb.
Cooking Time
High
6-9 minutes
13-14 minutes
High
6-9 minutes
High
7-6 minutes
High
lo-12 minutes
High
16-19 minutes
High
lo-11 minutes
High
lo-11 minutes
High
9-10 minutes
High
7-6 minutes
i
Special Instructions
Place trimmed artichokes, right side up, in
&inch microwavable baking dish. Add
2 teaspoons lemon juice and 2 tablespoons
water. Cover with plastic wrap and vent. Cook
until lower leaves can be pulled off and base
pierces easily with fork. Let stand covered
2 minutes.
Place spears in single layer in 2-quart
microwavable baking dish, alternating tips and
thick ends, with thickest stalks to outside of dish.
Add 2 tablespoons water. Cover with plastic
wrap and vent. Cook until tender-crisp. Let stand
covered 2 minutes.
Remove outer wrapping from box. Place box on
2 paper towels. After cooking, let stand
2 minutes.
Place beans and 2 tablespoons water in
1%quart microwavable covered casserole. Stir
halfway through cooking. Cook until tender-
crisp. Let stand covered 2 minutes.
Place beets and l/4 cup water in l%quart
microwavable covered casserole. Rearrange
halfway through cooking. Cook until beets
pierce easily with fork. Let stand covered
2 minutes. Peel after cooking.
Place broccoli in single layer in 2-quart baking
dish with flowerets toward center of dish. Add
2 tablespoons water. Cover with plastic wrap
and vent. Cook until tender-crisp. Let stand
covered 2 minutes.
Place Brussels sprouts and 2 tablespoons water
in 2-quart microwavable covered casserole. Stir
halfway through cooking. Cook until tender-
crisp. Let stand covered 2 minutes.
Place cabbage and V.I cup water in 2-quart
microwavable covered casserole. Stir halfway
through cooking. Cook until tender-crisp.
Let stand covered 2 minutes.
Place carrots and 2 tablespoons water in l-quart
microwavable covered casserole. Stir halfway
through cooking. Cook until tender-crisp.
Let stand covered 2 minutes.
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