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VEGETABLE STEAMING
RECOMMENDATION* GUIDE
*Steaming Guide is only intended as a guide. Cooking times will vary greatly depending on
the size, age, and type of vegetable and personal preferences in taste.
Vegetable Proportions Minutes
Artichokes Whole artichokes 25-40
Asparagus Whole spears, peeled thick spears 7-13
Asparagus 2-inch slices 4-7
Beans, green or wax Whole beans 6-10
Beets, small or
medium
Whole, unpeeled clean beets (peel off
skins after steaming)
35-50
Beets, green Cleaned and chopped 7-9
Broccoli Florets 3-4
Broccoli Spears 5-6
Broccolini 4-5
Cabbage Sliced 8-10
Cabbage Quartered 20-23
Carrots Whole, baby 10-12
Cauliflower Florets 5-10
Cauliflower Heads (without core) 15-20
Celery Root (celeriac) 1/4-inch thich matchstickes 5-7
Celery Stalks 1/2-inch think slices 4-9
Corn (on cob) Husk removed 8-14
Chicory (endives) Cut lengthwise in half 5-10
Daikon Radishes Peeled, cut in chuncks 8-12
Fennel Bulbs cut 1/2-inch slices 8-10
Greens Kale, chard 5-10
Greens Spinach, watercress, escarole Cooked
until wilted
3-5
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