7
ENGLISH
VEGETABLE AND FISH COOKING CHART
All steamed using ¾ cup cold tap water or room temperature broth or stock.
VEGETABLE AMOUNT PREPARATION TIME SUGGESTIONS
Fresh asparagus 5 oz. / 2 cups 2 -inch pieces 13 to 15 Season with
minutes lemon slices, salt
and pepper
Fresh green beans 7 oz. / 2 cups 2-inch pieces 17 to 19 Season with dill,
minutes salt and garlic
pepper
Fresh beets 7 oz. / 2 cups Peeled and 22 to 24 Add orange peel,
sliced minutes salt and pepper
Fresh broccoli 5 oz. / 2 cups Broken into 15 to 17 Add fresh thyme
florets minutes or marjoram
leaves
Fresh carrots 9 oz. / 2 cups Peeled and sliced 19 to 21 Season with fresh
minutes dill and parsley
Fresh cauliflower 9 oz. / 2 cups Cut into florets 21 to 23 Serve garnished
minutes with buttered
bread crumbs
Fresh celery 8 oz. / 2 cups Cut into 1/2 inch 17 to 19 Season with
slices minutes chives or parsley
Sugar snap 8 oz. / 2 cups Trimmed and 12 to 14 Serve drizzled
or snow peas left whole minutes with soy sauce
and chopped
green onions
Peppers 1 large Cut in strips 13 to 15 Season with
minutes chopped garlic
and cilantro
Potatoes 8 oz. / 2 cups Cut in wedges 21 to 23 Season with
minutes chopped
rosemary, salt
and garlic pepper
Yellow squash 8 oz. / 2 cups Sliced 17 to 19 Serve with diced
and Zucchini minutes tomatoes and
shredded
Parmesan cheese
FISH
Add lemon slices to ¾ cup water in cooking bowl
Salmon 6oz. Fillet 24 to 26 Season with fresh
minutes dill and chives
Shrimp 6 oz. Peeled and 14 to 16 Serve with tartar
deveined minutes or cocktail sauce
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