Chart For Steamed Vegetables - Black & Decker RCD514 Guide D'utilisation Et D'entretien

CHART FOR STEAMED VEGETABLES

Steam using 1 ½ to 2 cups of water, stock, or vegetable broth (cold or room
temperature).
VEGETABLE AMOUNT
½ lb.
Fresh
Asparagus
½ lb.
Fresh Green
Beans
Fresh Beets 1 lb. (about
(quartered) 5 medium)
Fresh Broccoli 1 lb.
Brussels 4 cups
Sprouts
Cabbage 1 lb.
Carrots 12 oz.
Cauliflower 12 oz.
Corn 1 ½ lb.
Snow peas or 8 oz.
Sugar Snap
Peas
New potatoes 6 medium
(red) (about 1 lb.)
Fresh leaf 4 cups
spinach firmly
packed
Butternut 1 lb.
squash
PREPARATION
Wash; break off
woody base where
spears snap easily.
Leave whole, trim
end or cut into 2-inch
pieces.
Remove stem and
root ends. Peel and
cut into wedges.
Cut into florets.
Cut a cross in the
base of each sprout.
Cut in wedges.
Slice.
Cut into florets.
2-4 ears.
Trim and leave whole.
Cut in half.
Use whole leaves.
Peel and cut into
1-inch cubes.
14
TIME SUGGESTIONS
15 to 18 Season with
minutes salt, pepper, and
grated lemon peel.
15 to 18 Season with salt,
minutes pepper, and freshly
snipped dill.
26 to 28 Serve with butter.
minutes
15 to 18 Season with
minutes salt, pepper, and
grated lemon peel.
24 to 26 Garnish with
minutes chopped, toasted
hazelnuts.
24 to 26 Garnish with
minutes crumbled, cooked
bacon.
18 to 20 Season with salt,
minutes pepper, and grated
orange peel.
22 to 25 Garnish with
minutes buttered, toasted
bread crumbs.
20 to 22 Serve with butter
minutes and spices.
12 to 14 Serve with minced
minutes green onions and
drizzled with soy
sauce.
24 to 26 Toss with butter
minutes and parsley.
10 to 15 Garnish with
minutes roasted garlic and
toasted pine nuts
24 to 26 Serve with butter
minutes and spices.