1
Vegetable
Preperation
Quantity
Cooking time
(mins)
Artichokes
Remove the hard outer leaves and stalk
2 medium
30-35
Asparagus
Trim, leave as spears
2 bunches
12-14
Beans
Top and tail, leave whole
250g
13-15
Beetroot
Trim, don’t skin
300g
12-13
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
Peppers
Cut into strips
3 medium
14-16
Cauliflower
Cut into florets
375g
17-19
Celery
Slice
3 stalks
5-6
Chickpeas
Soak for 12 hours
1 cup dried
40-45
Corn
Whole corn cobs
2 small cobs
20-22
Mushrooms
Whole
300g
8-10
Onions (pickling)
Peeled, leave whole
6 medium
20-25
Mange tout
Top and tail
250g
4-5
Fresh peas
Peeled
250g
8-10
Frozen peas
250g
4-5
All purpose potatoes
Washed and peeled
160g
35-40
New potatoes
Washed
125g
25-30
Spinach
Leaves and stems cleaned
½ bunch
5
Turnips
Peel, slice into 50g pieces
350g
15-17
Courgette
Sliced
350g
6
steaming guide
Summary of Contents for VTP113
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