40
Vegetables Preparation & Tips Quantity Cooking Time
(minutes)
Artichoke remove the hard 2 medium 30–35
outer leaves and stalk
Asparagus trim, leave as spears 2 bunches 12–14
Beans top and tail, leave whole 250g 13–15
Beetroot trim, do not break skin 300g 12–13
small-medium
Broccoli cut into florets 250g 8–10
Brussel Sprouts cut a cross in the base 375g 17–19
Cabbage large pieces 500g 10–12
Carrots cut into strips 3 medium 14–16
Capsicums cut into strips 3 medium 14–16
Cauliflower cut into florets 375g 17–19
Celery slice into strips 3 stalk 5– 6
Chickpeas soak for 12 hours 1 cup dried 40–45
Corn whole corn cobs 2 small cobs 20–22
Mushrooms whole, unwashed 300g 8–10
Onions(pickling) peeled, leave whole 6 medium 20–25
Snow peas topped and tailed 250g 4– 5
Peas fresh, peeled 250g 8–10
frozen 250g 4– 5
Potatoes all purpose, whole 4 (150–180g each) 35–40
Potatoes new, whole 6 (125g each) 25–30
Sweet Potato cut into pieces 500g 20–25
Kumara
Pumpkin cut into pieces 500g 20–25
Spinach (English) leaves and
1
⁄
2
bunch 5
stems cleaned
Squash (baby) topped and tailed 350g 8
Turnips peeled, sliced and 350g 15–17
cut to 50g pieces
Zucchini sliced 350g 6
Steaming Foods cont’d
