24 • NuWave
®
PIC Gold Complete Cookbook
Perfectly Cooked Vegetables
in the Induction Steam Basket
Guidelines below are for al dente (rm to the bite). Place water in 7½
liter stock pot. Bring 16 oz water to boil while covered on Max/Sear. Cut
temperature to medium-high (190°C) once rolling boil has developed.
Uncover and add Stainless Steel Steamer Basket. Place vegetables in basket.
Cook vegetables for listed time, or add 2-4 minutes for softer vegetables.
Asparagus 3-5 minutes
Broccoli 4-5 minutes for orets
6 minutes for stalks
Cauliower 4-5 minutes
Zucchini 3 minutes Cut into 1 cm pieces
Red, Yellow & Green Peppers 3 minutes Cut into 1 cm strips
Carrots 5-6 minutes Cut in 1 cm slices
Cabbage 10-12 minutes Cut into 6 wedges
Parsnips 5-6 minutes Cut into 1 cm pieces
Collard Greens & Spinach 2-3 minutes Chopped
Kohlrabi 6-7 minutes Peel & cut into 1 cm slices
Sugar Snap Peas 3-4 minutes
Pea 2-3 minutes
Leeks 3-4 minutes Cut into 1 cm slices
Turnips 8-9 minutes Peel & cut into 1 cm slices
Summer Squash 15 minutes Cut in half & remove seeds
Vegetables Time Special Preparations
Green Beans Almondine
Serves: 4
8 oz green beans
1 oz slivered almonds
1 oz butter
15 ml lemon juice
Ice water bath
Directions:
1. Wash and trim green beans to
desired length.
2. Blanch green beans in boiling salted
water for 3-4 minutes or until still
crisp, but not raw.
3. Drain beans and place in ice water
bath to stop cooking process;
set aside.
4. In large sauté pan, cook and stir
almonds in melted butter on Medium
(135°C) until almonds turn golden,
while not letting butter brown.
5. Remove blanched beans from ice
bath and add to almonds.
6. Continue to cook until green beans
reach desired temperature.
7. Remove from heat and
add lemon juice.
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