Cooking Vegetables: A How-To Guide

Cooking vegetables properly can be tricky but with this informative guide it can be a snap! I will give you all of the information you need to know when preparing and cooking your vegetable of choice. Most vegetables need steam or moisture to cook – this is an important step. Refer to the guide below and leave the more difficult preparation for the main dish.

Asparagus – Wash; gently scrub with vegetable brush. Break the stalks. They will snap where tender part starts. Cook covered in small amount of boiling salted water. Cut them up (8-10 minutes). Or you can cook them as whole spears (10-15 minutes).

Beans, Green or Waxed – Wash; remove ends and strings. Cut into 1-inch pieces, leave whole, or slit lengthwise. Cook covered in small amount of boiling salted water. 20-30 minutes.

Navy Beans, Dried – Rinse. Soak overnight in 3 times as much water as the beans; or bring to a boil and simmer for several minutes and let stand for 1 hour or more. Cook them covering as simmering in the water used for soaking. Add salt. 1-1/2 hours.

Beets – Cut off all but 1 inch of the stems and root; wash and scrub thoroughly. Do not pare. Cook covered in boiling salted water. Peel when done. 35-60 minutes.

Broccoli – Remove tough part of stalks and outer leaves. Split rest of stalk almost to florets; or cut in 1-inch pieces; separate stalks from florets. To cook, tie stalks in bundles using folded strips of foil. Cover, cook standing up in boiling salted water (15-20 minutes). Or cook pieces covered in boiling salted water to cover 5-8 minutes; add florets (10-15 minutes).

Brussel Sprouts – Wash thoroughly; cut off wilted leaves. If large Brussel Sprouts, cut in half lengthwise. Cook covered in small amount of boiling salted water. 10-15 minutes.

Cabbage, Green – Wash; remove wilted outer leaves. Cut in 6 or 8 wedges; or shred. Cook covered in small amount of boiling salt water. 10-15 minutes.

Carrots – Wash, scrape or pare. Slice, cut up in quarters or strips, or leave whole. Cook covered in small amount of boiling salted water or in consumme. 20-25 minutes.

Cauliflower – Remove leaves and some of the woody stem. Leave whole or separate in florets (20-25 minutes). Cook covered in small amount of boiling salted water (15-20 minutes).

Celery – Scrub thoroughly. Cut off leaves and trim roots. Slice into desired length. Cook covered in small amount of boiling salted water or in consumme. 10-15 minutes.

Corn – Remove husks and silk from fresh corn. Rinse and cook whole. Cook covered in small amount of boiling salted water. Or cook uncovered in enough boiling salted water to cover ears. 6-8 minutes.

Eggplant – Wash; If skin is tough, pare. Cut into 1/2 inch slices. Dip in beaten egg, then in fine dry bread crumbs. Brown slowly on both sides in hot fat or melted shortening. Season. Approximately 4 minutes.

Mushrooms – Wash; cut off tips of stems. Leave whole or slice. To cook, add to melted butter in a skillet; sprinkle with flour and mix. Cover and cook slowly, turning occasionally. 8-10 minutes.

Okra – Wash pods; cut off stems. Slice or leave whole. Cook covered in small amount of boiling salted water, or cook in tomato soup. 15-20 minutes.

Parsnips – Wash thoroughly; pare or scrape. Slice lengthwise or crosswise. Cook covered in small amount of boiling salted water. 15-20 minutes.

Peas, Green – Shell and wash. Cook covered in small amount of boiling salted water. 8-15 minutes.

Spinach – Cut off roots and wash several times in lukewarm water, lifting out of water as you wash. Cook covered without adding water. Reduce heat when steam forms. Turn often while cooking. 3-5 minutes.

Tomatoes – Wash ripened tomatoes. Cook slowly, covered without adding water. 10-15 minutes.

Zucchini – Wash; do not pare. Slice thin. Season and cook covered in butter in skillet for 5 minutes. Uncover and cook till tender, turning slices. 10 minutes total.