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Vegetables
Artichokes (small)
Asparagus
Broccoli
Carrots
Celeriac
Pumpkin
Mushrooms
Cabbage
Courgettes
Chinese artichokes
Spinach
Chicory
Fennel
Green beans
Turnips
Fresh peas
Leeks
Potatoes
•
These times depend on the nature, size and freshness of the
vegetables. Follow the instructions given in the "Preparation"
column.
•
The cooking time is the same regardless of the quantity to be
cooked. For example: 1 or 4 artichokes, same cooking time.
•
To check how well done the food is, test the thickest part of the
vegetable.
Time
40 to 45 min.
35 to 40 min.
18 min.
20 to 22 min.
25 to 30 min.
15 to 20 min.
15 min.
30 to 35 min.
22 min.
30 to 35 min.
10 to 15 min.
20 min.
20 min.
35 min.
30 min
22 min.
30 to 35 min.
30 to 35 min.
20 to 25 min.
25 min.
25 min.
40 to 45 min.
Preparation
placed upside down in the dish
for the tips, reduce the cooking time
in little flowerets
in fine slices
in fine slices
in cubes
in fine strips
Brussels sprouts
Flowers in little bunches
Green shredded
in slices
(fresh) stir during cooking
(frozen) stir during cooking
core removed and cut in two
lengthwise
cut in 2
cubed
cut in 2
sliced
whole
15
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