Waring WDH10 Manual page 12

VEGETABLE PREP
Asparagus
Beans
(green)
Beets
Broccoli
Carrots
Corn
Celery
Chives
Cucumber
Garlic
Mushrooms
Onions
Peppers
(pimentos)
Peppers
(jalapeños)
Divide tips from stems by snapping in half.
Tips are best for drying, but dried stems can
be crushed and used for seasoning.
Snip off ends and cut as desired. Blanch,
then place in the freezer for 30 to 45 minutes.
Trim, leaving about an inch of the top and
root. Blanch, allow to cool, then cut off the
top and root. Slice.
Trim and cut into pieces. Steam for about
4 to 5 minutes.
Wash, peel, and cut into ½-inch-long pieces.
Steam for about 4 to 5 minutes.
Remove husk, wash and steam blanch the
whole piece of corn. Allow to cool, then
shear the corn from the cob.
Break leaves off their stems. Place leaves
separate from stalks in tray(s).
Wash, dry, and mince.
Wash, trim and slice about ¼ inch thick.
Separate and peel cloves. Cut cloves into
halves or slices.
Remove any soil and remove stem. Dry the
mushroom whole, cut in half or slice.
Trim off the ends and peel. Cut into rings
or dice.
Wash and remove core and seeds. Cut into halves,
quarters, rings or strips.
Wash and dry whole.
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