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Perfectly Cooked Vegetables
in the Induction Steam Basket
Guidelines below are for al dente (firm to the bite). Place water in 8-quart
stock pot. Bring 2 cups water to boil while covered on Max/Sear. Cut
temperature to medium-high (375°F) once rolling boil has developed.
Uncover and add Stainless Steel Steamer Basket. Place vegetables in basket.
Cook vegetables for listed time, or add 2-4 minutes for softer vegetables.
Vegetables
Time
Asparagus
3-5 minutes
Broccoli
4-5 minutes for florets
6 minutes for stalks
Cauliflower
4-5 minutes
Zucchini
3 minutes
Red, Yellow & Green Peppers 3 minutes
Carrots
5-6 minutes
Cabbage
10-12 minutes Cut into 6 wedges
Parsnips
5-6 minutes
Collard Greens & Spinach
2-3 minutes
Kohlrabi
6-7 minutes
Sugar Snap Peas
3-4 minutes
Pea
2-3 minutes
Leeks
3-4 minutes
Turnips
8-9 minutes
Summer Squash
15 minutes
Green Beans Almondine
Serves: 4
8 ounces green beans
2 tablespoons slivered almonds
2 tablespoons butter
1 tablespoon lemon juice
Ice water bath
Directions:
1. Wash and trim green beans to
desired length.
2. Blanch green beans in boiling salted
water for 3-4 minutes or until still
crisp, but not raw.
28 • NuWave
PIC
Platinum Complete Cookbook
™
®
Special Preparations
Cut into ½ inch pieces
Cut into ½ inch strips
Cut in ½ inch slices
Cut into ½ inch pieces
Chopped
Peel & cut into ½ inch slices
Cut into ½ inch slices
Peel & cut into ½ inch slices
Cut in half & remove seeds
3. Drain beans and place in ice water
bath to stop cooking process;
set aside.
4. In large sauté pan, cook and stir
almonds in melted butter on Medium
(275°F) until almonds turn golden,
while not letting butter brown.
5. Remove blanched beans from ice
bath and add to almonds.
6. Continue to cook until green beans
reach desired temperature.
7. Remove from heat and
add lemon juice.
Grilled Japanese Eggplant
with Feta & Sun-dried
Tomatoes
Serves: 4
4 Japanese eggplants, stemmed and
halved lengthwise
1 tablespoon salt
¼ cup oil-packed sun-dried tomatoes,
chopped and drained
3 tablespoons fresh lemon juice
3 tablespoons olive oil, divided
2 tablespoons olive oil for grilling
1 clove minced garlic
1 tablespoon fresh-chopped
Italian parsley
½ cup crumbled Feta cheese
Directions:
1. Place eggplant halves in large
colander and toss with salt.
2. Let eggplant stand for 30 minutes
then pat dry.
3. Meanwhile, stir tomatoes, lemon
juice, 1 tablespoon oil, garlic and
parsley in medium bowl.
4. Stir in Feta cheese and season with
fresh ground pepper.
5. Prepare grill pan or sauté pan by
placing on PIC and warm on
Max/Sear for 3-5 minutes.
6. Turn PIC down to
Medium-High (375°F).
7. Brush eggplant with oil and place on
grill pan or sauté pan.
8. Grill eggplant for 3 minutes per side,
until tender.
9. Place eggplant on platter and serve
with prepared Feta topping.
Tip: Use a mandolin to cut the eggplant
evenly into 1-inch strips
Stir-Fried Tofu & Vegetables
Serves: 4
½ cup natural peanut butter
¾ cup hot water
¼ cup cider vinegar
4 tablespoons soy sauce
2 tablespoons molasses
½ teaspoon crushed red pepper flakes
4 teaspoons canola oil
1 pound firm tofu, cut into small pieces
2 tablespoons garlic, minced
2 teaspoons gingerroot, divided
1-1½ pounds broccoli
1 cup red onion
1 red pepper, cut in strips
1 yellow pepper, cut in strips
1 cup peanuts, unsalted
Directions:
1. In bowl, mix peanut butter, hot water,
vinegar, soy sauce, molasses and
red pepper flakes until smooth;
set aside.
2. Add 2 tablespoons oil to wok or large
sauté pan and heat on High (425°F).
3. Add tofu and stir on High (425°F)
for 5 minutes or until edges start
to brown.
4. Transfer tofu to bowl using slotted
spoon; set aside.
5. If wok or large sauté pan is dry, add
2 teaspoons oil.
6. Stir-fry garlic and ginger for 30
seconds, stirring constantly.
7. Add broccoli and stir-fry
for 2 minutes.
8. Add peppers, peanuts and sauce.
9. Cook for 3-5 minutes on
High (425°F).
10. Serve over rice.
Vegetables • 29
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