Cooking Fresh Vegetables

Ingredients

This technique card does not require a separate ingredient list.

Instructions

1. Artichokes: Wash; trim stems. Cut off 1 inch from tops and snip off sharp leaf tips. Brush cut edges with lemon juice.
2. Asparagus: Wash; scrape off scales. Break off woody bases where spears snap easily. Leave spears whole or cut spears into 1-inch pieces.
3. Beans, green or wax: Wash; remove ends and strings. Leave whole or cut into 1-inch pieces. For French-style beans, slice lengthwise.
4. Beets: For whole beets, cut off all but 1 inch of stems and roots; wash. Do not peel. (For micro-cooking, prick the skins of whole beets.) Or, peel beets; cube or slice.
5. Broccoli: Wash; remove outer leaves and tough parts of stalks. Cut lengthwise into spears or cut into 1/2-inch flowerets.
6. Brussels sprouts: Trim stems and remove any wilted outer leaves; wash. Cut large sprouts in half lengthwise.
7. Artichokes Range-Top and Oven Directions: Cook, covered, in a large amount of boiling salted water 20 to 30 minutes or till a leaf pulls out easily. (Or, steam 20 to 25 minutes.) Invert to drain.
8. Artichokes Microwave Directions: Place in a casserole with 2 tablespoons water. Micro-cook, covered, on 100% power (high) for 7 to 9 minutes or till a leaf pulls out easily, rearranging once. Invert to drain.
9. Asparagus Range-Top and Oven Directions: Cook, covered, in a small amount of boiling salted water for 10 to 15 minutes for spears (7 to 9 minutes for pieces) or till tender. (Or, steam spears or pieces 5 to 7 minutes.)
10. Asparagus Microwave Directions: Place in a baking dish or casserole with 2 tablespoons water. Micro-cook spears or pieces, covered, on 100% power (high) for 7 to 10 minutes or till crisp-tender, rearranging or stirring once.
11. Beans, green or wax Range-Top and Oven Directions: Cook, covered, in a small amount of boiling salted water for 20 to 25 minutes for whole or cut beans (10 to 15 minutes for French-style beans) or till crisp-tender. (Or, steam whole, cut, or French-style beans for 18 to 22 minutes.)
12. Beans, green or wax Microwave Directions: Place in a casserole with 2 tablespoons water. Micro-cook, covered, on 100% power (high) for 13 to 15 minutes for whole or cut beans (12 to 14 minutes for French-style beans) or till tender, stirring once.
13. Beets Range-Top and Oven Directions: Cook, covered, in boiling salted water for 40 to 50 minutes for whole beets (about 20 minutes for cubed or sliced beets) or till crisp-tender. Slip skin off whole beets.
14. Beets Microwave Directions: Place in a casserole with 2 tablespoons water. Micro-cook hole, cubed, or sliced beets, covered, on 100% power (high) for 9 to 12 minutes, or till crisp-tender, rearranging or stirring once. Slip skins off whole beets.
15. Broccoli Range-Top and Oven Directions: Cook, covered, in a small amount of boiling salted water 8 to 12 minutes or till crisp-tender. (Or, steam for 8 to 12 minutes.)
16. Broccoli Microwave Directions: Place in a baking dish with 2 tablespoons water. Micro-cook, covered, on 100% power (high) for 4 to 7 minutes or till crisp-tender, rearranging or stirring once.
17. Brussels sprouts Range-Top and Oven Directions: Cook, covered, in a small amount of boiling salted water 10 to 12 minutes or till crisp-tender. (Or, steam for 10 to 15 minutes.)
18. Brussels sprouts Microwave Directions: Place in a casserole with 2 tablespoons water. Micro-cook, covered, on 100% power (high) for 4 to 6 minutes or till crisp-tender.