NuWave PIC2 - Tips for Vegetables; Perfectly Cooked Vegetables in the Induction Steam Basket

20 • NuWave
™
PIC2 Complete Cookbook
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• To avoid losing the vibrant colors of
vegetables, those that grow above
ground should not be covered
during the cooking process.
• Store purchased vegetables in
the same manner in which you
bought them from the grocery. For
example, potatoes should never be
stored in the refrigerator.
• Do not cook with or eat potatoes
that have roots growing from
them. This usually means they
are past their prime and could be
detrimental to your health.
Vegetables
• Save vegetable scraps such as
carrot peels, celery stalks and
onions as ingredients for soup and
stew stock. Freeze until needed.
• Steaming vegetables is a great
way to retain their nutrients. It
helps preserves color and ensures
the intake of maximum vitamins.
To steam, place water in a pot and
bring it to boil. Insert steam basket
in pot, situated above water line.
Place vegetables in basket and
cook until they reach al dente (rm
to the bite) consistency.
Tips for Vegetables
Perfectly Cooked Vegetables
in the Induction Steam Basket
Guidelines beLow are for al dente (rm to the bite). Place water in 3.5-quart
All-Purpose Pot. Bring 2 cups water to boil while covered on Max/Sear. Cut
temperature to Medium-high (375°F) 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
Cauliower 4-5 minutes
Zucchini 3 minutes Cut into ½ inch pieces
Red, YelLow & Green
Peppers
3 minutes Cut into ½ inch strips
Carrots 5-6 minutes Cut in ½ inch slices
Cabbage 10-12 minutes Cut into 6 wedges
Parsnips 5-6 minutes Cut into ½ inch pieces
Collard Greens & Spinach 2-3 minutes Chopped
Kohlrabi 6-7 minutes Peel & cut into ½ inch slices
Sugar Snap Peas 3-4 minutes
Pea 2-3 minutes
Leeks 3-4 minutes Cut into ½ inch slices
Turnips 8-9 minutes Peel & cut into ½ inch slices
Summer Squash 15 minutes Cut in half & remove seeds
Vegetables Time Special Preparations
Green Beans Almondine
Serves: 4
8 ounces green beans
2 tablespoons slivered almonds
2 tablespoons butter
1 tablespoon 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 saucepan, cook and stir
almonds in melted butter on Medium
(275°F) 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.
Vegetables
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