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VEGETABLE COOKING TABLE (Cont’d)
Vegetables
Cauliflower
Fresh, whole
(1 lb.)
Fresh, flowerets
2 cups
Celery,
Fresh, sliced
4 cups, l-inch
pieces
Corn,
Fresh, on cob
2 ears
4 ears
Eggplant,
Fresh, whole
(1 lb.)
Leeks,
Fresh, sliced
(8 oz.)
3 cups
Mixed Vegetables
Frozen
(10 oz.)
Mushrooms
Fresh, sliced
(l/2
lb.)
(1 lb.)
Onions,
Fresh, whole pearl
(10 oz. pkg.)
Fresh, chopped
(8 oz.)
Parsnips,
Fresh sliced
(1 lb.)
Peas and Carrots
Frozen
(10 oz.)
Peas, green
Fresh
(1 lb.)
4 cups
Cooking Time
High
7-8 minutes
High
4-5 minutes
High
8-9 minutes
High
lo-11 minutes
17-18 minutes
High
4-5 minutes
High
6-7 minutes
High
7-8 minutes
High
4-4X minutes
51/z-6 minutes
High
6-7 minutes
High
8-9 minutes
High
8-9 minutes
High
6-7 minutes
High
7-8 minutes
Special Instructions
Place trimmed cauliflower and 2 tablespoons
water in 1 or l%quart microwavable covered
casserole. Cook until tender-crisp. Let stand
covered 2 minutes.
Place sliced celery and 2 tablespoons water in
1X-quart microwavable covered casserole. Stir
halfway through cooking. Cook until tender-
crisp. Let stand covered 2 minutes.
Place husked corn and 2 tablespoons water in
8-inch microwavable baking dish. Cover with
plastic wrap and vent. Cook until tender-crisp.
Let stand covered 5 minutes.
Pierce eggplant with fork and place on 2 paper
towels. Turn over halfway through cooking.
Cook until fork pierces skin easily. Let stand
2 minutes. Cut in half to remove pulp.
Place sliced leeks and 2 tablespoons water in
l-quart microwavable covered casserole.
Stir halfway through cooking. Cook until fork
tender. Let stand covered 2 minutes.
Remove outer wrapping from box. Place box on
2 paper towels. After cooking, let stand
2 minutes.
Place sliced mushrooms in 1 to 1%quart
microwavable covered casserole. Stir halfway
through cooking. As soon as mushrooms begin
lo darken, remove and let stand covered
2 minutes.
Place peeled onions and 2 tablespoons water in
l-quart covered microwavable casserole. Stir
halfway through cooking. Cook until onions are
translucent. Let stand 2 minutes.
Place parsnips and 2 tablespoons water in
11/2-
quart microwavable covered casserole. Stir
halfway through cooking. Cook until fork tender.
Let stand covered 2 minutes.
Remove outer wrapping from box. Place box on
2 paper towels. After cooking, let stand
2 minutes.
Place shelled peas and 2 tablespoons water in
11/z-quart microwavable covered casserole.
Stir halfway through cooking. Let stand covered
2 minutes.
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