| Vegetable with Amount for 4 Servings |
Preparation |
Conventional Directions |
Microwave Directions |
Artichokes, Globe
(4 medium) |
Remove discolored leaves; trim stem even with base. Cut 1 inch off top. Snip tips off leaves. To prevent discoloration, dip in cold water mixed with small amount of lemon juice. |
Steam: 20 to 30 minutes, adding 2 tablespoons lemon juice to water, until leaves pull out easily and bottom is tender when pierced with knife. |
Place 1 or 2 artichokes in dish; add 1/4 cup water. Microwave 5 to 7 minutes until leaves pull out easily. |
| Artichokes, Jerusalem (1 lb) |
Leave whole, or cut as desired. To prevent discoloration, toss with cold water mixed with small amount of lemon juice. |
Boil: Covered 7 to 9 minutes or until crisp-tender.
Steam: 15 to 20 minutes or until crisp-tender. |
Place in dish. Microwave 5 to 7 minutes or until crisp-tender. |
| Asparagus (1 1/2 lb) |
Break off ends as far down as stalks snap easily. For spears, tie stalks in bundles with string, or hold together with band of foil. Or cut stalks into 1-inch pieces. |
Boil: Uncovered 6 to 8 minutes or until crisp-tender.
Steam: 6 to 8 minutes or until crisp-tender.
Roast: (whole spears); 10 to 12 minutes. |
Place in dish. Microwave 4 to 6 minutes or until crisp-tender. |
| Beans, Green, Purple Wax and Yellow Wax (1 lb) |
Remove ends. Leave beans whole, or cut into 1-inch pieces. |
Boil: Uncovered 6 to 8 minutes or until crisp-tender.
Steam: 10 to 12 minutes or until crisp-tender. |
Place in dish. Microwave 8 to 10 minutes or until crisp-tender. |
| Beans, Lima (3 lb unshelled; 3 cups shelled) |
To shell beans, remove thin outer edge of pod with sharp knife or scissors. Slip out beans. |
Boil:Covered 15 to 20 minutes or until tender. |
Place in dish; add 1/2 cup water.
Microwave on High 4 to 5 minutes or until boiling.
Microwave on Medium-Low (30%) 20 to 25 minutes or until tender. |
| Beets (5 medium) |
Cut off all but 1 to 2 inches of tops. Leave whole with root ends attached. |
Boil: Add water to ocver and 1 tablespoon vinegar. Boil, covered 20 to 30 minutes.
Steam: 45 to 50 minutes or until tender.
Roast: (before peeling); 35 to 40 minutes. |
Place in dish with 2 tablespoons water. Microwave 12 to 16 minutes or until tender. |
| Broccoli (1 1/2 lb) |
Trim off large leaves; remove tough ends of stems. Cut as desired. |
Boil: Uncovered 4 to 6 minutes or until crisp-tender.
Steam: 10 to 12 minutes or until crisp-tender. |
Place in dish. Microwave 6 to 8 minutes or until crisp-tender. |
| Brussels Sprouts (1 lb) |
Remove discolored leaves; cut off stem ends. Cut large sprouts in half. |
Boil: Uncovered 8 to 12 minutes or until tender.
Steam: 8 to 12 minutes or until tender.
Roast: 12 to 15 minutes. |
Place in dish. Microwave 5 to 6 minutes or until tender. |
| Carrots (6 to 7 medium) |
Peel; cut off ends. Leave ready-to-eat baby-cut carrots whole or cut as desired. |
Boil: Covered 7 to 10 minutes or until tender.
Steam: 8 to 12 minutes or until tender.
Roast: 25 to 30 minutes. |
Place in dish. Microwave 5 to 9 minutes or until crisp-tender. |
| Cauliflower (1 medium head) |
Remove outer leaves and stalk; cut off any discoloration. Leave whole or separate into florets. |
Boil:Uncovered 8 to 12 minutes or until tender.
Steam: 8 to 12 minutes or until crisp-tender.
Roast: 15 to 20 minutes. |
Place in dish. Microwave 8 to 10 minutes or until tender. |
| Corn (4 ears) |
Husk ears and remove silk just before cooking. |
Boil: Add water to cover and 1 tablespoon sugar.
Boil: uncovered, 5 to 7 minutes.
Steam: 5 to 7 minutes or until crisp-tender. |
Wrap ears in plastic wrap or place in dish.
1 ear: Microwave 2 to 3 minutes.
2 ears: Microwave 3 to 4 minutes. |
| Eggplant (1 medium) |
Remove stems. Peel can be left on or peel if desired. Cut as desired. |
Boil: Covered 5 to 8 minutes or until tender.
Steam: 5 to 7 minutes or until tender.
Sauté: With 2 tablespoons butter, 5 to 10 minutes or until tender. |
Place in dish. Microwave 7 to 9 minutes or until tender. |
| Fennel (3 to 4 medium) |
Remove feathery tops and tough or discolored outer ribs; trim base. Cut bulbs into fourths. |
Boil: Covered 8 to 11 minutes or until tender.
Steam: 12 to 15 minutes or until tender.
Roast: 20 to 25 minutes. |
Place in dish. Microwave 4 to 5 minutes or until tender. |
| Greens; Beet, Chicory, Collards, Escarole, Kale, Mustard, Spinach, Swiss Chard and Turnip (1 lb) |
Remove root ends and imperfect leaves. |
Steam: 5 to 8 minutes or until tender |
Beets, Chicory or Escarole: Place in dish. Microwave 8 to 10 minutes, until tender.
Collards, Kale, Mustard, Spinach, Swiss Chard or Turnips: Place in dish. Microwave 4 to 6 minutes or until tender. |
| Kohlrabi (4 medium) |
Cut off root ends and tops. Cut as desired. |
Boil: Covered 15 to 20 minutes or until tender.
Steam: 8 to 12 minutes or until tender. |
Place in dish. Microwave 3 to 5 minutes or until tender. |
| Leeks (6 medium) |
Remove green tops to within 2 inches of white part. Peel outside layer of bulbs. Cut as desired. |
Boil: Covered 10 to 12 minutes or until tender.
Steam: 10 to 12 minutes or until tender.
Roast: 12 to 15 minutes. |
Place in dish. Microwave 4 to 5 minutes or until tender. |
| Mushrooms (1 lb) |
Trim off stem ends; do not peel. Leave whole, or cut as desired. |
Sauté: With 1 tablespoon butter, 4 to 6 minutes, stirring frequently, until tender.
Roast: 5 to 10 minutes. |
Place in dish. Microwave 4 to 6 minutes or until crisp-tender. |
| Okra (1 lb) |
Remove ends. Leave whole or cut into slices. |
Boil: Uncovered 8 to 10 minutes or until tender.
Steam: 6 to 8 minutes or until tender. |
Place in dish; add 1/4 cup water. Microwave 7 to 9 minutes or until tender. |
| Onions, White, Yellow and Red (8 to 10 small) |
Peel onions in cold water to prevent eyes from watering. Cut as desired. |
Boil:Steam:Sauté:Roast:
|
Place in dish; add 1/4 cup water. Microwave 7 to 9 minutes or until tender. |
| Parsnips (6 to 8 medium) |
Peel; cut off ends. Leave whole or cut as desired. |
Boil: Covered 9 to 15 minutes or until tender.
Steam: 9 to 15 minutes or until tender.
Roast: 25 to 30 minutes. |
Place in dish. Microwave 5 to 6 minutes or until tender. |
| Pea Pods, Snow or Chinese (1 lb) |
Remove tips and strings. |
Boil: Uncovered 2 to 3 minutes or until crisp-tender.
Steam: 3 to 5 minutes or until crisp-tender. |
Place in dish. Microwave 6 to 7 minutes or until crisp-tender. |
| Peas, Sweet (2 lb) |
Shell just before cooking. |
Boil: Uncovered 5 to 10 minutes or until tender.
Steam: 15 to 20 minutes or until crisp-tender. |
Place in dish. Microwave 4 to 6 minutes or until tender. |
| Peas, Sugar Snap (1 lb) |
Snip off stem ends and remove strings. |
Boil: Uncovered 4 to 5 minutes or until crisp-tender.
Steam: 6 to 7 minutes or until crisp-tender. |
Place in dish. Microwave 6 to 7 minutes or until crisp-tender. |
| Peppers, Bell (2 medium) |
Remove stems, seeds and membranes. Leave whole to stuff and bake, or cut as desired. |
Steam: 4 to 6 minutes or until crisp-tender.
Sauté: With 1 tablespoon butter, 3 to 5 minutes or until crisp-tender.
Roast: 15 to 20 minutes. |
Place in dish. Microwave 3 to 4 minutes or until crisp-tender. |
| Potatoes, Fingerling (10 to 12) |
Leave whole, or cut as desired. |
Boil: Add water to cover. Boil, uncovered, 15 to 20 minutes or until tender.
strong>Steam: 18 to 22 minutes or until tender.
Roast: 25 to 30 minutes. |
Place in dish; add 1/4 cup water. Microwave 9 to 11 minutes or until tender. |
| Potatoes, Red and White (6 medium) |
Leave whole, or peel and cut as desired. |
Boil: Add water to cover. Boil, uncovered 15 to 20 minutes or until tender.
Steam: 15 to 20 minutes or until crisp-tender.
Bake: Uncovered 1 hour or until tender.>br />Roast: 40 to 45 minutes. |
Pierce whole potatoes to allow steam to escape. Place on paper towel.
1 or 2 potatoes: Microwave 4 to 6 minutes until tender. Cover; let stand 5 minutes.
3 or 4 potatoes: Microwave 8 to 12 minutes or until tender. Cover; let stand 5 minutes. |
| Potatoes, Russet (4 medium) |
Leave whole, or peel and cut as desired. |
Boil: Add water to cover. Boil, uncovered, 15 5to 20 minutes or until tender.
Steam: 18 to 22 minutes or until tender.
Roast: 30 to 40 minutes. |
Pierce whole potatoes to allow steam to escape. Place on paper towel.
1 or 2 potatoes: Microwave 4 to 6 minutes or until tender. Cover; let stand 5 minutes.
3 or 4 potatoes: Microwave 8 to 12 minutes or until tender. Cover; let stand 5 minutes. |
| Potatoes, Small: Red and White (10 to 12) |
Leave whole, or cut as desired. |
Boil: Add water to cover. Boil, uncovered 15 to 20 minutes or until tender.
Steam: 18 to 22 minutes or until tender. |
Place in dish; add 1/4 up water. Microwave 9 to 11 minutes or until tender. |
| Potatoes, Yukon Gold (6 medium) |
Leave whole, or peel and cut as desired. |
Boil: Add water to cover. Boil, uncovered 15 to 20 minutes or until tender.
Steam: 18 to 22 minutes or until tender.
Roast: 25 to 30 minutes. |
Pierce whole potatoes to allow steam to escape. Place on paper towel.
1 or 2 potatoes: Microwave 4 to 6 minutes or until tender. Cover; let stand 5 minutes.
3 or 4 potatoes: Microwave 8 to 12 minutes or until tender. Cover; let stand 5 minutes. |
| Rutabagas (2 medium) |
Peel; cut as desired. |
Boil: Covered 20 to 25 minutes or until tender.
Steam: 20 to 25 minutes or until tender.
Roast: 40 to 45 minutes. |
Place in dish; add 1/4 cup water. Microwave 13 to 15 minutes or until tender. |
| Squash, Summer: Chayote, Crookneck, Zucchini, Pattypan, Straightneck (1 1/2 lb) |
Remove stem and blossom ends, but do not peel. Cut as desired. |
Boil: Uncovered 5 to 10 minutes or until tender.
Steam: 5 to 7 minutes or until tender.
Sauté: With 1 tablespoon olive oil, 5 to 10 minutes or until tender. |
Place in dish. Microwave 4 to 6 minutes or until almost tender. |
| Squash, Winter: Acorn, Buttercup, Butternut, Pumpkin, Spaghetti (2 lb) |
Cook in halves or pieces with seeds removed. |
Boil: Peeled and cut up; covered 10 to 15 minutes or until tender.
Steam: 10 to 15 minutes.
Bake: Place squash halves cut side up in baking dish. Cover and bake 40 minutes or until tender. |
Whole Squash except spaghetti: Pierce with knife in several places to allow steam to escape. Place on paper towel. Microwave uncovered 5 minutes or until squash feels warm to the touch. Cut in half; remove seeds. Arrange halves in dish. Microwave 5 to 8 minutes or until tender.
Whole Spaghetti Squash: Pierce with knife in several places to allow steam to escape. Place on paper towel. Microwave uncovered 18 to 23 minutes or until tender. cut in half; remove seeds and fibers. |
| Turnips (4 medium) |
Cut off tops. Leave whole, or cut as desired. |
Boil: Covered 20 to 25 minutes or until tender.
Steam: 15 to 20 minutes or until tender.
Roast: 30 to 35 minutes. |
Place in dish. Microwave 6 to 8 minutes or until tender. |