AT-A-GLANCE GUIDE TO COOKING VEGETABLES
Most vegetables can be cooked in a number of different ways, as indicated in the chart below. The cooking times given here are guidelines only, as timings vary according to the size and quantities of vegetables and the temperature of the stove or oven. More detailed information on each cooking method is given later in this chapter.
| CABBAGES |
 |
| BOILING: |
Remove tough outer leaves and thick stalks; shred leaves. Cook 4 mins. |
| BRAISING: |
Remove tough outer leaves and thick stalks; shred leaves. Cook 40 mins. |
| STEAMING: |
Remove tough outer leaves and thick stalks; shred leaves. Cook 6 mins. |
| ROASTING: |
Not suitable |
| GRILLING & BROILING: |
Not suitable |
| SAUTÉING: |
Remove tough outer leaves and thick stalks; shred leaves. Cook 5 mins. |
| STIR-FRYING: |
Remove tough outer leaves and thick stalks; shred leaves. Cook 4 mins. |
| BRUSSELS SPROUTS |
 |
| BOILING: |
Remove tough or discolored outer leaves; trim stalks; halve lengthwise. Cook 3 mins. |
| BRAISING: |
Not suitable |
| STEAMING: |
Remove tough or discolored outer leaves; trim stalks; halve lengthwise. Cook 6 mins. |
| ROASTING: |
Not suitable |
| GRILLING & BROILING: |
Not suitable |
| SAUTÉING: |
Remove tough or discolored outer leaves; trim stalks; halve lengthwise. Parboil 2 mins, then sauté 4 mins. |
| STIR-FRYING: |
Remove tough or discolored outer leaves; trim stalks; halve lengthwise. Parboil 2 mins, then stir-fry 2 mins. |
| BROCCOLI |
 |
| BOILING: |
Trim stalk; cut into equal-sized florets. Cook 3 mins. |
| BRAISING: |
Not suitable |
| STEAMING: |
Trim stalk; cut into equal-sized florets. Cook 6 mins. |
| ROASTING: |
Trim stalk; cut into equal-sized florets. Cook 20 mins. |
| GRILLING & BROILING: |
Not suitable |
| SAUTÉING: |
Trim stalk; cut into equal-sized florets. Blanch 2 mins, then sauté 4 mins. |
| STIR-FRYING: |
Trim stalk; cut into equal-sized florets. Blanch 2 mins, then stir-fry 2 mins. |
| CAULIFLOWER |
 |
| BOILING: |
Remove tough central core; cut into equal-sized florets. Cook 5 mins. |
| BRAISING: |
Not suitable |
| STEAMING: |
Remove tough central core; cut into equal-sized florets. Cook 7 mins. |
| ROASTING: |
Remove tough central core; cut into equal-sized florets. Cook 25 mins. |
| GRILLING & BROILING: |
Not suitable |
| SAUTÉING: |
Remove central core; cut into equal-sized florets. Parboil 2 mins, then sauté 5 mins. |
| STIR-FRYING: |
Remove central core; cut into equal-sized florets. Parboil 2 mins, then stir-fry 4 mins. |
| SPINACH & CHARD |
 |
| BOILING: |
Trim thick stalks; shred large leaves. Cook with just water that clings to the leaves for 3–5 mins. |
| BRAISING: |
Trim thick stalks. Cook 6 mins. |
| STEAMING: |
Trim thick stalks; shred large leaves. Cook 3–5 mins. |
| ROASTING: |
Not suitable |
| GRILLING & BROILING: |
Not suitable |
| SAUTÉING: |
Trim thick stalks; shred large leaves. Cook 5–6 mins. |
| STIR-FRYING: |
Trim thick stalks; shred large leaves. Cook 5–6 mins. |
| BOK CHOI |
 |
| BOILING: |
Cut lengthwise into quarters. Cook 2 mins. |
| BRAISING: |
Cut lengthwise in half or quarters. Cook 12 mins. |
| STEAMING: |
Cut lengthwise into quarters. Cook 3 mins. |
| ROASTING: |
Not suitable |
| GRILLING & BROILING: |
Grill only: cut lengthwise in half or quarters. Cook 2 mins each side. |
| SAUTÉING: |
Not suitable |
| STIR-FRYING: |
Cut stems into wide strips; shred leaves. Cook stems 2 mins, leaves 30 seconds. |
| TOMATOES |
 |
| BOILING: |
Not suitable |
| BRAISING: |
Remove stalk; halve crosswise. Cook cut-side down 5 mins. |
| STEAMING: |
Not suitable |
| ROASTING: |
Remove stalk; halve crosswise. Cook cut-side up 15 mins. |
| GRILLING & BROILING: |
Remove stalk; halve crosswise. Cook cut-side down 4 mins. |
| SAUTÉING: |
Not suitable |
| STIR-FRYING: |
Not suitable |
| ZUCCHINI |
 |
| BOILING: |
Trim ends; thickly slice. Cook 2 mins. |
| BRAISING: |
Not suitable |
| STEAMING: |
Trim ends; thickly slice. Cook 5 mins. |
| ROASTING: |
Trim ends; cut into 1in (3cm) chunks. Cook 20 mins. |
| GRILLING & BROILING: |
Trim ends; cut into 1⁄2in (1cm) slices. Cook 2 mins each side. |
| SAUTÉING: |
Trim ends; thinly slice. Cook 4 mins. |
| STIR-FRYING: |
Trim ends; thinly slice or dice. Cook 2–3 mins. |
| SQUASH & PUMPKIN |
 |
| BOILING: |
Peel; halve lengthwise; seed; cut into 1in (3cm) chunks. Cook 5 mins. |
| BRAISING: |
Not suitable |
| STEAMING: |
Peel; halve lengthwise; seed; cut into 1in (3cm) chunks. Cook 8 mins. |
| ROASTING: |
Peel; halve lengthwise; seed; cut into 2in (5cm) chunks. Cook 25 mins. |
| GRILLING & BROILING: |
Grill squash only: peel; halve lengthwise; seed; cut into 3⁄4in (2cm) thick slices. Cook 5 mins each side. |
| SAUTÉING: |
Squash only: peel; halve lengthwise; seed; cut into 1in (3cm) chunks. Cook 10 mins. |
| STIR-FRYING: |
Not suitable |
| EGGPLANT |
 |
| BOILING: |
Trim ends; cut into 1in (3cm) chunks or 1⁄2in (1cm) thick slices. Cook 3 mins. |
| BRAISING: |
Trim ends; cut into 1in (3cm) chunks. Cook 15 mins. |
| STEAMING: |
Not suitable |
| ROASTING: |
Trim ends; cut into 11⁄2in (4cm) chunks. Cook 25 mins. |
| GRILLING & BROILING: |
Trim ends; cut into 1⁄2in (1cm) thick slices. Cook 5 mins each side. |
| SAUTÉING: |
Trim ends; cut into 1in (3cm) chunks. Cook 10 mins. |
| STIR-FRYING: |
Trim ends; cut into 1in (3cm) chunks. Cook 10 mins. |
| PEPPERS |
 |
| BOILING: |
Not suitable |
| BRAISING: |
Not suitable |
| STEAMING: |
Not suitable |
| ROASTING: |
Halve lengthwise; core; seed. Cut into 11⁄2in (4cm) chunks, if desired. Cook 25–30 mins. |
| GRILLING & BROILING: |
Halve lengthwise; core; seed. Cook 8 mins each side. |
| SAUTÉING: |
Halve lengthwise; core; seed. Cut into 1⁄2in (1cm) thick slices. Cook 6 mins. |
| STIR-FRYING: |
Halve lengthwise; core; seed. Cut into 1⁄2in (1cm) thick slices. Cook 4 mins. |
| SWEET CORN/BABY CORN |
 |
| BOILING: |
Cobs: remove husks and silk; cut stalk. Cook cobs 10 mins, loose kernels 2 mins, baby corn 4 mins. |
| BRAISING: |
Not suitable |
| STEAMING: |
Cobs: remove husks and silk; cut stalk. Cook cobs 12 mins, loose kernels 5 mins, baby corn 6 mins. |
| ROASTING: |
Cobs: remove husks and silk; cut stalk. Parboil cobs 8 mins, roast 10 mins. |
| GRILLING & BROILING: |
Baby corn: thread on skewers with other suitable vegetables. Cook 4 mins each side. |
| SAUTÉING: |
Not suitable |
| STIR-FRYING: |
Baby corn: cut into 3⁄4in (2cm) pieces or in half lengthwise. Cook 3 mins. |
| GLOBE ARTICHOKES |
 |
| BOILING: |
Trim stalk; discard dry outer leaves. Add 1 tsp lemon juice to the water. Cook 10–20 mins. |
| BRAISING: |
Not suitable |
| STEAMING: |
Trim stalk; discard dry outer leaves; sprinkle with lemon juice. Cook 20–30 mins. |
| ROASTING: |
Not suitable |
| GRILLING & BROILING: |
Not suitable |
| SAUTÉING: |
Not suitable |
| STIR-FRYING: |
Not suitable |
| FAVA BEANS |
 |
| BOILING: |
Shell the beans. Cook 3 mins. Rinse in cold water; slip off skins, if desired. |
| BRAISING: |
Not suitable |
| STEAMING: |
Shell the beans. Cook 5 mins. Rinse in cold water; slip off skins, if desired. |
| ROASTING: |
Not suitable |
| GRILLING & BROILING: |
Not suitable |
| SAUTÉING: |
Not suitable |
| STIR-FRYING: |
Not suitable |
| GREEN BEANS |
 |
| BOILING: |
Trim stem end. Cook 4 mins. |
| BRAISING: |
Not suitable |
| STEAMING: |
Trim stem end. Cook 6 mins. |
| ROASTING: |
Not suitable |
| GRILLING & BROILING: |
Not suitable |
| SAUTÉING: |
Not suitable |
| STIR-FRYING: |
Trim stem end; cut in half crosswise. Cook 4 mins. |
| PEAS |
 |
| BOILING: |
Shell the peas. Cook 3 mins. |
| BRAISING: |
Shell the peas. Cook 7 mins. |
| STEAMING: |
Not suitable |
| ROASTING: |
Not suitable |
| GRILLING & BROILING: |
Not suitable |
| SAUTÉING: |
Not suitable |
| STIR-FRYING: |
Not suitable |
| SNOW PEAS & SUGARSNAPS |
 |
| BOILING: |
Trim stem end. Cook 2 mins. |
| BRAISING: |
Not suitable |
| STEAMING: |
Trim stem end. Cook 4 mins. |
| ROASTING: |
Not suitable |
| GRILLING & BROILING: |
Not suitable |
| SAUTÉING: |
Trim stem end. Blanch 2 mins, then sauté 2 mins. |
| STIR-FRYING: |
Trim stem end; halve lengthwise, if desired. Blanch 2 mins, then stir-fry 2 mins. |
| ONIONS |
 |
| BOILING: |
Trim ends; peel. Cook whole 25 mins. |
| BRAISING: |
Trim ends; peel; halve lengthwise. Cook cut-side down 35 mins. |
| STEAMING: |
Not suitable |
| ROASTING: |
Trim ends; peel; cut into wedges. Cook 30 mins. |
| GRILLING & BROILING: |
Not suitable |
| SAUTÉING: |
Trim ends; peel; slice or chop. Cook 4–6 mins. |
| STIR-FRYING: |
Trim ends; peel; slice or chop. Cook 4 mins. |
| SHALLOTS |
 |
| BOILING: |
Trim ends; peel. Cook whole 12 mins. |
| BRAISING: |
Trim ends; peel; halve lengthwise. Cook 20 mins. |
| STEAMING: |
Not suitable |
| ROASTING: |
Trim ends; peel; halve lengthwise, if desired. Cook 20 mins. |
| GRILLING & BROILING: |
Not suitable |
| SAUTÉING: |
Trim ends; peel; quarter or slice. Cook 6 mins. |
| STIR-FRYING: |
Trim ends; peel; quarter or slice. Cook 5 mins. |
| LEEKS |
 |
| BOILING: |
Discard outer leaves; trim base; cut into 1in (3cm) slices. Cook 4 mins. |
| BRAISING: |
Discard outer leaves; trim base; cut into 1in (3cm) slices. Cook 15 mins. |
| STEAMING: |
Discard outer leaves; trim base; cut into 1in (3cm) slices. Cook 8 mins. |
| ROASTING: |
Discard outer leaves; trim base; cut into 2in (5cm) lengths. Cook 20 mins. |
| GRILLING & BROILING: |
Grill only: discard outer leaves; trim base; halve lengthwise; cut into 4in (10cm) pieces. Cook cut-side down 4 mins, turn and cook 2 mins. |
| SAUTÉING: |
Discard outer leaves; trim base; cut into 1in (3cm) slices. Cook 4 mins. |
| STIR-FRYING: |
Discard outer leaves; trim base; cut into 3⁄4in (2cm) slices. Cook 4 mins. |
| FENNEL |
 |
| BOILING: |
Trim roots and stem tips; quarter. Cook 8 mins. |
| BRAISING: |
Trim roots and stem tips; quarter. Cook 30 mins. |
| STEAMING: |
Trim roots and stem tips; quarter. Cook 15 mins. |
| ROASTING: |
Trim roots and stem tips; quarter. Cook 30 mins. |
| GRILLING & BROILING: |
Trim roots and stem tips; slice lengthwise into 1⁄2in (1cm) slices. Cook 5 mins each side (if broiling, parboil 3 mins first). |
| SAUTÉING: |
Trim roots and stem tips; quarter. Cook 10 mins. |
| STIR-FRYING: |
Trim roots and stem tips; slice finely. Cook 3 mins. |
| CELERIAC |
 |
| BOILING: |
Peel; cut into 2in (5cm) chunks. Cook 15 mins. |
| BRAISING: |
Peel; cut into 1–2in (2.5–5cm) chunks. Cook 40 mins. |
| STEAMING: |
Peel; cut into 2in (5cm) chunks. Cook 25 mins. |
| ROASTING: |
Peel; cut into 1–2in (2.5–5cm) chunks. Cook 25 mins. |
| GRILLING & BROILING: |
Not suitable |
| SAUTÉING: |
Not suitable |
| STIR-FRYING: |
Not suitable |
| CELERY |
 |
| BOILING: |
Trim; cut into 23⁄4in (7cm) long sticks. Cook 5 mins. |
| BRAISING: |
Trim; cut into 23⁄4in (7cm) long sticks. Cook 40 mins. |
| STEAMING: |
Not suitable |
| ROASTING: |
Trim; cut into 23⁄4in (7cm) long sticks. Cook 25 mins. |
| GRILLING & BROILING: |
Not suitable |
| SAUTÉING: |
Trim; cut into 1⁄2in (1cm) slices. Cook 4 mins. |
| STIR-FRYING: |
Trim; cut into 1⁄2in (1cm) slices. Cook 3 mins. |
| ASPARAGUS |
 |
| BOILING: |
Snap off woody ends; leave whole. Cook 3–4 mins. |
| BRAISING: |
Snap off woody ends; halve lengthwise. Cook 12 mins. |
| STEAMING: |
Snap off woody ends; leave whole. Cook 8 mins. |
| ROASTING: |
Snap off woody ends; leave whole. Cook 25 mins. |
| GRILLING & BROILING: |
Snap off woody ends; leave whole. Cook 10 mins, turning occasionally. |
| SAUTÉING: |
Snap off woody ends; cut each stalk into thirds. Cook 8 mins. |
| STIR-FRYING: |
Snap off woody ends; slice thinly. Cook 4 mins. |
| CARROTS |
 |
| BOILING: |
Peel; trim; slice into sticks or rounds. Cook 3–4 mins. |
| BRAISING: |
Peel; trim; slice into sticks or rounds. Cook 15 mins. |
| STEAMING: |
Peel; trim; slice into sticks or rounds. Cook 10 mins. |
| ROASTING: |
Peel; trim; slice into sticks. Cook 25 mins. |
| GRILLING & BROILING: |
Not suitable |
| SAUTÉING: |
Peel; trim; slice into sticks or quartered rounds. Cook 10 mins. |
| STIR-FRYING: |
Peel; trim; slice into matchsticks. Cook 5 mins. |
| PARSNIPS |
 |
| BOILING: |
Peel; trim; cut into 3⁄4in (2cm) slices. Cook 8 mins. |
| BRAISING: |
Peel; trim; slice into sticks or rounds. Cook 15 mins. |
| STEAMING: |
Peel; trim; cut into 3⁄4in (2cm) slices. Cook 12 mins. |
| ROASTING: |
Peel; trim; quarter lengthwise. Cook 35–40 mins. |
| GRILLING & BROILING: |
Not suitable |
| SAUTÉING: |
Not suitable |
| STIR-FRYING: |
Not suitable |
| BEETS |
 |
| BOILING: |
Leave whole, do not trim. Cook 30 mins. Slip off skins when cooked. |
| BRAISING: |
Peel; trim; cut into quarters. Cook 40 mins. |
| STEAMING: |
Leave whole, do not trim. Cook 40 mins. Slip off skins when cooked. |
| ROASTING: |
Peel; trim; quarter; add 3 tbsp water; cover with foil. Cook 30 mins. |
| GRILLING & BROILING: |
Not suitable |
| SAUTÉING: |
Peel; trim; quarter. Cook 25 mins. |
| STIR-FRYING: |
Not suitable |
| RUTABAGAS & TURNIPS |
 |
| BOILING: |
Peel; trim; cut into 11⁄2in (4cm) chunks. Cook 15 mins. |
| BRAISING: |
Peel; trim; cut into 1in (3cm) chunks. Cook 30 mins. |
| STEAMING: |
Peel; trim; cut into 1in (3cm) chunks. Cook 25 mins. |
| ROASTING: |
Peel; trim; cut into 2in (5cm) chunks. Cook 40 mins. |
| GRILLING & BROILING: |
Not suitable |
| SAUTÉING: |
Peel; trim; cut into 1in (3cm) chunks. Cook 20 mins. |
| STIR-FRYING: |
Not suitable |
| POTATOES |
 |
| BOILING: |
Main crop potatoes: peel; cut into 21⁄2in (6cm) chunks. Cook 20 mins. New potatoes: scrub skins. Cook 12 mins. |
| BRAISING: |
Main crop potatoes: peel; cut into 21⁄2in (6cm) chunks. Cook 35 mins. New potatoes: scrub skins; halve crosswise. Cook 20 mins. |
| STEAMING: |
Main crop potatoes: peel; cut into 2in (5cm) chunks. Cook 30 mins. New potatoes: scrub skins; halve crosswise. Cook 30 mins. |
| ROASTING: |
Main crop potatoes: peel; cut into 2in (5cm) chunks. Parboil 5 mins; roast 60 mins. New potatoes: scrub skins; cut into 1⁄8in (3mm) slices. Cook 40 mins. |
| GRILLING & BROILING: |
Not suitable |
| SAUTÉING: |
Main crop potatoes: Peel; cut into 1in (3cm) chunks. New potatoes: scrub skins; cut into 3⁄4in (2cm) slices. Cook 25 mins. |
| STIR-FRYING: |
Not suitable |
| SWEET POTATOES |
 |
| BOILING: |
Peel; trim; cut into 21⁄2in (6cm) chunks. Cook 20 mins. |
| BRAISING: |
Peel; trim; slice into sticks or rounds. Cook 15 mins. |
| STEAMING: |
Peel; trim; cut into 1in (3cm) chunks. Cook 30 mins. |
| ROASTING: |
Peel; trim; cut into 21⁄2in (6cm) chunks. Cook 30 mins. |
| GRILLING & BROILING: |
Not suitable |
| SAUTÉING: |
Peel; trim; cut into 3⁄4in (2cm) slices. Cook 15 mins. |
| STIR-FRYING: |
Not suitable |
| JERUSALEM ARTICHOKES |
 |
| BOILING: |
Cook 20 mins. Peel, if desired. |
| BRAISING: |
Not suitable |
| STEAMING: |
Cook 30 mins. Peel, if desired. |
| ROASTING: |
Not suitable |
| GRILLING & BROILING: |
Not suitable |
| SAUTÉING: |
Not suitable |
| STIR-FRYING: |
Not suitable |
| MUSHROOMS |
 |
| BOILING: |
Not suitable |
| BRAISING: |
Not suitable |
| STEAMING: |
Not suitable |
| ROASTING: |
Wipe with damp paper towel. Cook whole 10–15 mins. |
| GRILLING & BROILING: |
Wipe with damp paper towel. Cook whole 5 mins, turning once. |
| SAUTÉING: |
Wipe with damp paper towel; cut into 1⁄4in (5mm) slices. Cook 5 mins. |
| STIR-FRYING: |
Wipe with damp paper towel; cut into 1⁄4in (5mm) slices. Cook 3 mins. |