Time Table for Vegetable Preparation

 

Time Table for Vegetable Preparation per 4 servings

FRESH VEGETABLE MINUTES
Asparagus (tips) 10-15
Asparagus (whole) 15-20
Beans, green (cut) 20-25
Beans, wax (cut) 20-25
Beans, Lima (shelled) 20-25
Beets, small (whole) 30-35
Broccoli (slit stalk) 15-20
Brussels Sprouts 15-20
Carrots (sliced-fi) 12-15
Cauliflower (flowerets) 12-15
Cauliflower (whole) 25-30
Celery (1″ lengths) 10-12
Corn (kernels) 10-12
FRESH VEGETABLE MINUTES
Corn (on the cob) 12-15
Onions (whole, small) 15-20
Parsnips (sliced) 15-20
Parsnips (whole) 25-35
Peas 10-12
Potatoes, white or red (quartered) 15-20
Potatoes, small (whole) 20-25
Rutabagas (cubed) 20-25
Spinach 5-10
Squash, summer (cubed) 10-15
Squash, winter (cubed) 20-30
Tomatoes 5-10
Turnips (whole) 20-25

 


FROZEN VEGETABLE TIME TABLE

FROZEN VEGETABLE MINUTES
Asparagus 8-10
Broccoli 5-8
Brussels Sprouts 8-10
Carrots 6-8
Chinese Pea Pods 2
FROZEN VEGETABLE MINUTES
Corn (whole kernel) 2-3
Green Beans 6-8
Lima Beans 15-18
Peas 4-5