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