Vegetables and Steaming times

Nutrients in food are often lost during cooking more so if food is overcooked. Steaming food is preferred to retain the flavour and nutrients. Below is a guide on steaming time for vegetables.

o Artichokes: Medium 35 to 40 minutes
o Asparagus: Thin spears 3 to 4 minutes. Thick spears 5 to 6 minutes
o Beans: Green, yellow 4 to 8 minutes. Fresh shell 10 to 40 minutes, depending on variety
o Beets: Medium 30 to 35 minutes
o Broccoli: Florets 4 to 5 minutes. Spears 5 to 7 minutes
o Broccoli rabe or rapini: Thick stems removed, leaves and florets cut into 2-inch pieces 5 to 9 minutes
o Cabbage: 1 ½-inch thick wedges 6 minutes
o Carrots: ¼-inch thick pieces 5 to 8 minutes
o Cauliflower: Whole head 15 to 20 minutes. Florets 4 to 6 minutes
o Corn on the cob: Husked 5 minutes
o Greens (chard, kale): Thick stems removed, leaves sliced into ½-inch wide strips 8 to 10 minutes
o Parsnips: ¼-inch thick slices 6 to 8 minutes
o Peas: Green, shelled 5 to 8 minutes. Pods (snow, sugar snaps) 2 to 5 minutes
o Peppers (hot and sweet): Stemmed, seeded and halved 5 to 7 minutes
o Potatoes: Whole new 15 to 20 minutes. Whole red or white 30 to 40 minutes. 2-inch chunks 15 minutes
o Winter squash, seeded: 1-inch peeled cubes 12 to 15 minutes. Small halves 15 to 20 minutes. o Large pieces 25 to 30 minutes

Sources: "Williams-Sonoma Kitchen Companion"; "Field Guide to Produce" by Aliza Green