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| Vegetable with Amount for 4 Servings | Preparation | Conventional Directions | Microwave Directions |
| Artichokes, Globe (4 medium) |
Remove discolored leaves; trim stem even with base. Cut 1 inch off top. Snip tips off leaves. To prevent discoloration, dip in cold water mixed with small amount of lemon juice. | Steam: 20 to 30 minutes, adding 2 tablespoons lemon juice to water, until leaves pull out easily and bottom is tender when pierced with knife. | Place 1 or 2 artichokes in dish; add 1/4 cup water. Microwave 5 to 7 minutes until leaves pull out easily. |
| Artichokes, Jerusalem (1 lb) | Leave whole, or cut as desired. To prevent discoloration, toss with cold water mixed with small amount of lemon juice. | Boil: Covered 7 to 9 minutes or until crisp-tender. Steam: 15 to 20 minutes or until crisp-tender. | Place in dish. Microwave 5 to 7 minutes or until crisp-tender. |
| Asparagus (1 1/2 lb) | Break off ends as far down as stalks snap easily. For spears, tie stalks in bundles with string, or hold together with band of foil. Or cut stalks into 1-inch pieces. | Boil: Uncovered 6 to 8 minutes or until crisp-tender. Steam: 6 to 8 minutes or until crisp-tender. Roast: (whole spears); 10 to 12 minutes. | Place in dish. Microwave 4 to 6 minutes or until crisp-tender. |
| Beans, Green, Purple Wax and Yellow Wax (1 lb) | Remove ends. Leave beans whole, or cut into 1-inch pieces. | Boil: Uncovered 6 to 8 minutes or until crisp-tender. Steam: 10 to 12 minutes or until crisp-tender. |
Place in dish. Microwave 8 to 10 minutes or until crisp-tender. |
| Beans, Lima (3 lb unshelled; 3 cups shelled) | To shell beans, remove thin outer edge of pod with sharp knife or scissors. Slip out beans. | Boil:Covered 15 to 20 minutes or until tender. | Place in dish; add 1/2 cup water. Microwave on High 4 to 5 minutes or until boiling. Microwave on Medium-Low (30%) 20 to 25 minutes or until tender. |
| Beets (5 medium) | Cut off all but 1 to 2 inches of tops. Leave whole with root ends attached. | Boil: Add water to ocver and 1 tablespoon vinegar. Boil, covered 20 to 30 minutes. Steam: 45 to 50 minutes or until tender. Roast: (before peeling); 35 to 40 minutes. |
Place in dish with 2 tablespoons water. Microwave 12 to 16 minutes or until tender. |
| Broccoli (1 1/2 lb) | Trim off large leaves; remove tough ends of stems. Cut as desired. | Boil: Uncovered 4 to 6 minutes or until crisp-tender. Steam: 10 to 12 minutes or until crisp-tender. |
Place in dish. Microwave 6 to 8 minutes or until crisp-tender. |
| Brussels Sprouts (1 lb) | Remove discolored leaves; cut off stem ends. Cut large sprouts in half. | Boil: Uncovered 8 to 12 minutes or until tender. Steam: 8 to 12 minutes or until tender. Roast: 12 to 15 minutes. |
Place in dish. Microwave 5 to 6 minutes or until tender. |
| Carrots (6 to 7 medium) | Peel; cut off ends. Leave ready-to-eat baby-cut carrots whole or cut as desired. | Boil: Covered 7 to 10 minutes or until tender. Steam: 8 to 12 minutes or until tender. Roast: 25 to 30 minutes. |
Place in dish. Microwave 5 to 9 minutes or until crisp-tender. |
| Cauliflower (1 medium head) | Remove outer leaves and stalk; cut off any discoloration. Leave whole or separate into florets. | Boil:Uncovered 8 to 12 minutes or until tender. Steam: 8 to 12 minutes or until crisp-tender. Roast: 15 to 20 minutes. |
Place in dish. Microwave 8 to 10 minutes or until tender. |
| Corn (4 ears) | Husk ears and remove silk just before cooking. | Boil: Add water to cover and 1 tablespoon sugar. Boil: uncovered, 5 to 7 minutes. Steam: 5 to 7 minutes or until crisp-tender. |
Wrap ears in plastic wrap or place in dish. 1 ear: Microwave 2 to 3 minutes. 2 ears: Microwave 3 to 4 minutes. |
| Eggplant (1 medium) | Remove stems. Peel can be left on or peel if desired. Cut as desired. | Boil: Covered 5 to 8 minutes or until tender. Steam: 5 to 7 minutes or until tender. Sauté: With 2 tablespoons butter, 5 to 10 minutes or until tender. |
Place in dish. Microwave 7 to 9 minutes or until tender. |
| Fennel (3 to 4 medium) | Remove feathery tops and tough or discolored outer ribs; trim base. Cut bulbs into fourths. | Boil: Covered 8 to 11 minutes or until tender. Steam: 12 to 15 minutes or until tender. Roast: 20 to 25 minutes. |
Place in dish. Microwave 4 to 5 minutes or until tender. |
| Greens; Beet, Chicory, Collards, Escarole, Kale, Mustard, Spinach, Swiss Chard and Turnip (1 lb) | Remove root ends and imperfect leaves. | Steam: 5 to 8 minutes or until tender | Beets, Chicory or Escarole: Place in dish. Microwave 8 to 10 minutes, until tender. Collards, Kale, Mustard, Spinach, Swiss Chard or Turnips: Place in dish. Microwave 4 to 6 minutes or until tender. |
| Kohlrabi (4 medium) | Cut off root ends and tops. Cut as desired. | Boil: Covered 15 to 20 minutes or until tender. Steam: 8 to 12 minutes or until tender. |
Place in dish. Microwave 3 to 5 minutes or until tender. |
| Leeks (6 medium) | Remove green tops to within 2 inches of white part. Peel outside layer of bulbs. Cut as desired. | Boil: Covered 10 to 12 minutes or until tender. Steam: 10 to 12 minutes or until tender. Roast: 12 to 15 minutes. |
Place in dish. Microwave 4 to 5 minutes or until tender. |
| Mushrooms (1 lb) | Trim off stem ends; do not peel. Leave whole, or cut as desired. | Sauté: With 1 tablespoon butter, 4 to 6 minutes, stirring frequently, until tender. Roast: 5 to 10 minutes. |
Place in dish. Microwave 4 to 6 minutes or until crisp-tender. |
| Okra (1 lb) | Remove ends. Leave whole or cut into slices. | Boil: Uncovered 8 to 10 minutes or until tender. Steam: 6 to 8 minutes or until tender. |
Place in dish; add 1/4 cup water. Microwave 7 to 9 minutes or until tender. |
| Onions, White, Yellow and Red (8 to 10 small) | Peel onions in cold water to prevent eyes from watering. Cut as desired. | Boil:Steam:Sauté:Roast: | Place in dish; add 1/4 cup water. Microwave 7 to 9 minutes or until tender. |
| Parsnips (6 to 8 medium) | Peel; cut off ends. Leave whole or cut as desired. | Boil: Covered 9 to 15 minutes or until tender. Steam: 9 to 15 minutes or until tender. Roast: 25 to 30 minutes. |
Place in dish. Microwave 5 to 6 minutes or until tender. |
| Pea Pods, Snow or Chinese (1 lb) | Remove tips and strings. | Boil: Uncovered 2 to 3 minutes or until crisp-tender. Steam: 3 to 5 minutes or until crisp-tender. |
Place in dish. Microwave 6 to 7 minutes or until crisp-tender. |
| Peas, Sweet (2 lb) | Shell just before cooking. | Boil: Uncovered 5 to 10 minutes or until tender. Steam: 15 to 20 minutes or until crisp-tender. |
Place in dish. Microwave 4 to 6 minutes or until tender. |
| Peas, Sugar Snap (1 lb) | Snip off stem ends and remove strings. | Boil: Uncovered 4 to 5 minutes or until crisp-tender. Steam: 6 to 7 minutes or until crisp-tender. |
Place in dish. Microwave 6 to 7 minutes or until crisp-tender. |
| Peppers, Bell (2 medium) | Remove stems, seeds and membranes. Leave whole to stuff and bake, or cut as desired. | Steam: 4 to 6 minutes or until crisp-tender. Sauté: With 1 tablespoon butter, 3 to 5 minutes or until crisp-tender. Roast: 15 to 20 minutes. |
Place in dish. Microwave 3 to 4 minutes or until crisp-tender. |
| Potatoes, Fingerling (10 to 12) | Leave whole, or cut as desired. | Boil: Add water to cover. Boil, uncovered, 15 to 20 minutes or until tender. strong>Steam: 18 to 22 minutes or until tender. Roast: 25 to 30 minutes. |
Place in dish; add 1/4 cup water. Microwave 9 to 11 minutes or until tender. |
| Potatoes, Red and White (6 medium) | Leave whole, or peel and cut as desired. | Boil: Add water to cover. Boil, uncovered 15 to 20 minutes or until tender. Steam: 15 to 20 minutes or until crisp-tender. Bake: Uncovered 1 hour or until tender.>br />Roast: 40 to 45 minutes. |
Pierce whole potatoes to allow steam to escape. Place on paper towel. 1 or 2 potatoes: Microwave 4 to 6 minutes until tender. Cover; let stand 5 minutes. 3 or 4 potatoes: Microwave 8 to 12 minutes or until tender. Cover; let stand 5 minutes. |
| Potatoes, Russet (4 medium) | Leave whole, or peel and cut as desired. | Boil: Add water to cover. Boil, uncovered, 15 5to 20 minutes or until tender. Steam: 18 to 22 minutes or until tender. Roast: 30 to 40 minutes. |
Pierce whole potatoes to allow steam to escape. Place on paper towel. 1 or 2 potatoes: Microwave 4 to 6 minutes or until tender. Cover; let stand 5 minutes. 3 or 4 potatoes: Microwave 8 to 12 minutes or until tender. Cover; let stand 5 minutes. |
| Potatoes, Small: Red and White (10 to 12) | Leave whole, or cut as desired. | Boil: Add water to cover. Boil, uncovered 15 to 20 minutes or until tender. Steam: 18 to 22 minutes or until tender. |
Place in dish; add 1/4 up water. Microwave 9 to 11 minutes or until tender. |
| Potatoes, Yukon Gold (6 medium) | Leave whole, or peel and cut as desired. | Boil: Add water to cover. Boil, uncovered 15 to 20 minutes or until tender. Steam: 18 to 22 minutes or until tender. Roast: 25 to 30 minutes. |
Pierce whole potatoes to allow steam to escape. Place on paper towel. 1 or 2 potatoes: Microwave 4 to 6 minutes or until tender. Cover; let stand 5 minutes. 3 or 4 potatoes: Microwave 8 to 12 minutes or until tender. Cover; let stand 5 minutes. |
| Rutabagas (2 medium) | Peel; cut as desired. | Boil: Covered 20 to 25 minutes or until tender. Steam: 20 to 25 minutes or until tender. Roast: 40 to 45 minutes. |
Place in dish; add 1/4 cup water. Microwave 13 to 15 minutes or until tender. |
| Squash, Summer: Chayote, Crookneck, Zucchini, Pattypan, Straightneck (1 1/2 lb) | Remove stem and blossom ends, but do not peel. Cut as desired. | Boil: Uncovered 5 to 10 minutes or until tender. Steam: 5 to 7 minutes or until tender. Sauté: With 1 tablespoon olive oil, 5 to 10 minutes or until tender. |
Place in dish. Microwave 4 to 6 minutes or until almost tender. |
| Squash, Winter: Acorn, Buttercup, Butternut, Pumpkin, Spaghetti (2 lb) | Cook in halves or pieces with seeds removed. | Boil: Peeled and cut up; covered 10 to 15 minutes or until tender. Steam: 10 to 15 minutes. Bake: Place squash halves cut side up in baking dish. Cover and bake 40 minutes or until tender. |
Whole Squash except spaghetti: Pierce with knife in several places to allow steam to escape. Place on paper towel. Microwave uncovered 5 minutes or until squash feels warm to the touch. Cut in half; remove seeds. Arrange halves in dish. Microwave 5 to 8 minutes or until tender. Whole Spaghetti Squash: Pierce with knife in several places to allow steam to escape. Place on paper towel. Microwave uncovered 18 to 23 minutes or until tender. cut in half; remove seeds and fibers. |
| Turnips (4 medium) | Cut off tops. Leave whole, or cut as desired. | Boil: Covered 20 to 25 minutes or until tender. Steam: 15 to 20 minutes or until tender. Roast: 30 to 35 minutes. |
Place in dish. Microwave 6 to 8 minutes or until tender. |
*
Use this chart for preparing and cooking vegetables. Store vegetables in a plastic bag in the refrigerator or at room temperature if indicated in the chart. Wash all vegetables well before using. Use fresh vegetables within a few days for the best results.
To Boil: In saucepan, heat 1 inch water to boiling, unless stated otherwise. Add vegetables. Heat to boiling; reduce heat to low. Cook for amount of time in chart; drain.
To Steam: In saucepan or skillet, place steamer basket in 1/2 inch water (water should not touch bottom of basket). Place vegetables in steamer basket. Cover tightly and heat to boiling; reduce heat to low. Steam for amount of time in chart.
To Sauté: In skillet, cook in butter or oil over medium-high heat for amount of time in chart.
To Bake: Heat oven to 350˚F. Place vegetables in oven as directed. Bake for amount of time in chart.
To Roast: Heat oven to 425˚F. Toss cut (unless stated otherwise) vegetables with about 1 tablespoon olive oil and season as desired. Place vegetables in baking pan. Roast for amount of time in chart.
To Microwave: Use microwavable dish with cover or use plastic wrap to cover. When using paper towels or plastic wrap in the microwave, use products that are microwave safe. Add 2 tablespoons water unless stated otherwise, to dish with vegetables. Microwave on High, unless stated otherwise, for amount of time in chart; drain. Stir or rearrange vegetables once or twice during cooking. Let vegetables stand* covered for 1 to 2 minutes to finish cooking.
