Veggie Cooking TimeTable

Cooking Time

Pressure Cooking 15 pnds pressure and Baking at 350F/180C

Asparagus, Tied in bundles

• Boiling time 15-20 minutes
• Steam 30-40 minutes
• Pressure Cooking 9 minutes

Beans, wax or green

• Boiling time 15-25 minutes
• Steam 30-45 minutes
• Pressure Cooking 2-2.5 minutes

Beets, Whole

• Boiling time 15-25 minutes
• Pressure Cooking 15-18 minutes
• Bake 90 minutes

Beet greens the tops

• Boiling time 5-15 minutes

Broccoli Stalks

• Boiling time 10-15 minutes
• Steam 15-20 minutes
• Pressure Cooking 1 1/2-3 minutes

Brussels sprouts

• Boiling time 10-20 minutes
• Steam 15-20 minutes
• Pressure Cooking 1-2 minutes

Cabbage, green wedges

• Boiling time 8-15 minutes
• Steam 10-15 minutes
• Pressure Cooking 2-3 minutes

Cabbage, green Shredded

• Boiling time 4-8 minutes
• Steam 8-12 minutes
• Pressure Cooking 1/2-1 1/2 minutes

Cabbage, Red Shredded

• Boiling time 20-25 minutes
• Steam 25-30 minutes
• Pressure Cooking 3-4 minutes

Carrots, Sliced

• Boiling time 15-20 minutes
• Steam 20-30 minutes
• Pressure Cooking 2-3 minutes
• baking 35-45 minutes

Cauliflower, whole

• Boiling time 15-25 minutes
• Steam 25-30 minutes
• Pressure Cooking 3-4 minutes

Cauliflower, Flowerettes

• Boiling time 10-15 minutes
• Steam 10-20 minutes
• Pressure Cooking 1 1/2-3 minutes

Celery, diced

• Boiling time 15-20 minutes
• Steam 25-30 minutes
• Pressure Cooking 2-3 minutes

Corn on the cob

• Boiling time 8-10 minutes
• Steam 10-15 minutes
• Pressure Cooking 1/2-1 1/2 minutes

Eggplant, sliced

• Boiling time 10-20 minutes
• Steam 15-20 minutes
• baking 30 minutes

Onions, small

• Boiling time 15-30 minutes
• Steam 25-30 minutes
• Pressure Cooking 3-4 minutes

Parsnips, quartered

• Boiling time 20-30 minutes
• Steam 30-45 minutes
• Pressure Cooking 10 minutes

Peas

• Boiling time 15-20 minutes
• Steam 15-25 minutes
• Pressure Cooking 1 minutes

Potatoes, whole or quartered

• Boiling time 30-35 minutes
• Steam 30-45 minutes
• Pressure Cooking 15 minutes
• baking 40-60 minutes

Squash Hubbard, Sliced

• Boiling time 35-45 minutes
• Steam 45-50 minutes
• Pressure Cooking 12-15 minutes
• baking 60-90 minutes

Squash, Summer, sliced

• Boiling time 8-15 minutes
• Steam 15-20 minutes
• Pressure Cooking 1 1/2-3 minutes
• baking 30 minutes

Spinach

• Boiling time 4-8 minutes
• Steam 5-12 minutes

Turnips, sliced

• Boiling time 15-20 minutes
• Steam 20-25 minutes
• Pressure Cooking 1 1/2 minutes

Tips:

Boiling: Add Veggies to boiling, salted water using as little water as possible. Cover the saucepan. Bring the water back to a boil again and then reduce heat to a gentle boil. Cook til just tender as you do not want to over boil veggies. Drain and season to taste.

Steaming: Place veggies in a streamer basket just over and not touching rapidly boiling water. Sprinkle with salt or not and cover. Cook until just tender and then season if you wish when you go to serve.

Pressure Cooking: A quick way to cook veggies and helps retain color flavor and the nutrients. Follow manufacturer's instructions carefully. Easy to get burned using this type of cooking. Well any cooking has a risk.

Baking: Place prepared veggies in a greased baking dish with a small amount of water, season, dot with butter, cover and bake. Potatoes and squash are the best baked dry in their own skin. Baking helps retain color, flavor and nutrients. Veggies can often be baked in the oven alongside another part of the meal.

Please Note that over cooking veggies takes away their color, flavor and nutritional value.