48
Steaming Tables
Vegetables Preparation & tips Quantity Cooking time min
Artichoke remove hard outer leaves & stalk 2 medium 30 - 35
Asparagus trim, leave as spears 2 bunches 12 - 14
Beans top and tail, leave whole 250 g 13-15
Beets trim, do not break skin 300 g 12-13
Bell Peppers cut into strips 3 medium 14-16
Broccoli cut into florets 250 g 8-10
Brussel Sprouts cut a cross in the base 375 g 17-19
Cabbage large pieces 500 g 10-12
Carrots cut into strips 3 medium 14-16
Celery slice into strips 3 stalks 5-6
Chickpeas soak for 12 hours 1 cup dried 40-45
Corn whole corn cobs 2 small cobs 20-22
Mushrooms whole, unwashed 300 g 8-10
Onions peeled, leave whole 6 medium 20-25
Snow peas topped and tailed 250 g 4-5
Peas fresh, peeled
frozen
250 g
250 g
8-10
4-5
Potatoes all purpose, whole 4 (150-180g each) 35-40
Potatoes new, whole 6 (125 g each) 25-30
Sweet Potato cut into pieces 300 g 20-25
Pumpkin cut into pieces 300 g 20-25
Spinach (English) leaves and stems cleaned ½ bunch 5
Squash (baby) topped and tailed 350 g 8
Turnips peeled, sliced & cut to 50g pieces 350 g 15-17
Zucchini sliced 350 g 6
To Next Page
Loading...
