Chart For Steamed Vegetables - Black & Decker RCS614 Use And Care Manual

CH A RT FO R STE AM E D VEGETA BLES
Steam using 1 ½ to 2 cups of water, stock, or vegetable broth (cold or room
temperature).
VEGETABLE
Fresh
Asparagus
Fresh Green
Beans
Fresh Beets
(quartered)
Fresh Broccoli
Brussels
Sprouts
Cabbage
Carrots
Cauliflower
Corn
Snow peas or
Sugar Snap
Peas
New potatoes
(red)
Fresh leaf
spinach
Butternut
squash
Summer
Squash
(yellow squash
or zucchini)
AMOUNT PREPARATION
½ lb. Wash; break off
woody base where
spears snap easily.
½ lb. Leave whole, trim
end or cut into 2-inch
pieces.
1 lb. (about Remove stem and
5 medium) root ends. Peel and
cut into wedges.
1 lb. Cut into florets.
4 cups Cut a cross in the
base of each sprout.
1 lb. Cut in wedges.
12 oz. Slice.
12 oz. Cut into florets.
1 lb. 2 ears.
8 oz. Trim and leave whole.
6 medium Cut in half.
(about 1 lb.)
4 cups Use whole leaves.
firmly
packed
1 lb. Peel and cut into
1-inch cubes.
1 lb. Slice.
TIME
15 to 18
minutes
15 to 18
minutes
26 to 28
minutes
15 to 18
minutes
24 to 26
minutes
24 to 26
minutes
18 to 20
minutes
22 to 25
minutes
20 to 22
minutes
12 to 14
minutes
24 to 26
minutes
10 to 15
minutes
24 to 26
minutes
16 to 18
minutes
13
SUGGESTIONS
Season with
salt, pepper, and
grated lemon peel.
Season with salt,
pepper, and freshly
snipped dill.
Serve with butter.
Season with
salt, pepper, and
grated lemon peel.
Garnish with
chopped, toasted
hazelnuts.
Garnish with
crumbled, cooked
bacon.
Season with salt,
pepper, and grated
orange peel.
Garnish with
buttered, toasted
bread crumbs.
Serve with butter
and spices.
Serve with minced
green onions and
drizzled with soy
sauce.
Toss with butter
and parsley.
Garnish with
roasted garlic and
toasted pine nuts
Serve with butter
and spices.
Season with salt
and garlic pepper