| Vegetable |
How to Prepare |
How to Cook |
Time |
| Artichokes - French |
Wash; cut off stems and discolored leaves. Cut 1 inch from top. Tie leaves to keep shape. |
Cook covered or uncovered in very small amount boiling salted, water.
|
30-40 min |
| Artichokes - Jerusalem |
Wash; pare; leave whole or slice. |
Cook same as French artichoke.
|
15-35 min |
| Asparagus |
Cut or break upper, tender portion from woody base. Remove scales if sandy. Wash thoroughly; cut in 2-inch pieces or leave whole. |
Cook covered or uncovered in very small amount boiling, salted water. Lower part of stalks may be cooked 5 minutes before adding tips.
|
15-20 min |
| Beans - Green or wax |
Wash; remove ends and strings. Cut crosswise in 1-inch pieces, leave whole, or shred lengthwise. |
Cook covered in very small amount boiling, salted water.
|
20-30 min |
| Beans - Lima, fresh |
Shell and wash. |
Cook covered in very small amount boiling, salted water. |
20-30 min |
| Beans - Lima, dried |
Wash; soak in 4 times as much water as beans. Allow 1/4 cup beans for each serving. |
Cook covered in water used for soaking; salt after 20 minutes of cooking. |
2-3 hrs |
| Beans - Navy, dried |
Prepare same as dried limas. |
Cook same as dried limas. |
2-3 hrs |
| Beets - Whole |
Cut leaves off, leaving 1 inch of stems and root end. Wash and scrub thoroughly. |
Cook covered in boiling, salted water. Skin when done. |
Young,
35 min
Old,
60 min |
| Beets - Whole |
Or pare and slice or cube. |
Cook covered in very small amount boiling, salted water. |
15-20 min |
| Broccoli |
Remove outer leaves and tough part of stalks. Cut remaining stalks in 1-inch pieces, paring if tough. Do not discard florets. Wash thoroughly. |
Cook covered or uncovered in very small amount boiling, salted water. Stalks may be cooked 5 minutes before florets are added. |
15-20 min |
| Brussels sprouts |
Cut off wilted leaves. Leave whole. Wash. |
Cook covered or uncovered in very small amount boiling, unsalted water. |
10-15 min |
More Vegetables
Cabbage - Eggplant
Greens - Potatoes
Rutabagas - Turnips |
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