Vegetables and Pulses
Vegetables and pulses cook extremely well in the microwave. In the next few pages, you will discover how to prepare and cook most kinds of fresh vegetable. All the nutrients and colour are saved, as very little liquid is needed. It is important to follow the guidelines below and, remember, as with all microwaved foods, they will continue to cook during their standing time, when they should be left covered and undisturbed.
As an added convenience, you can cook your vegetables in advance in microwave-safe serving dishes, then quickly reheat in the microwave before serving without loss of nutrients, colour or flavour.
Microwave tips for vegetables
Peeling baby (pearl) onions or shallots
This will save you lots of time when you are cooking and particularly if you are preparing large quantities for pickling. Place 100 g/4 oz in a bowl. Microwave on Full Power for 1 minute. Leave to stand for 30 seconds, then cut off the root ends and squeeze from the other ends. The skins will slip off.
Peeling garlic cloves
Put whole cloves round the edge of a plate with a small glass of water in the centre. Microwave on Full Power for about 15 seconds per clove until just warm. Snip at one end, then squeeze and they will pop out of their skins.
Cooking frozen vegetables
It is not generally necessary to defrost frozen vegetables before cooking. For best results, follow these general rules.
- Cook on Full Power instead of the normal defrosting power of Medium-Low.
- Allow an extra 1-2 minutes’ cooking time compared with fresh vegetables (see the individual vegetables in this chapter).
- Home-frozen vegetables will take a little longer to cook than commercially prepared ones.
- No added water is necessary.
- Always use a covered dish.
- If you need to cook more than 225 g/8 oz frozen vegetables, do it in two batches.
- If the vegetables are in a block, break up gently as soon as possible, and stir once or twice to distribute the heat more evenly.
- If the vegetables were commercially frozen in a bag, there is no need to empty them into a container if cooking the whole lot. Snip the corner off the bag and place it in the oven. Gently flex or shake the bag once or twice during cooking to distribute the heat more evenly. Remove with oven gloves as the bag will soften and get very hot. Pour off any liquid before serving.
Cooking fresh vegetables
- Keep water to a minimum. If you like your vegetables soft, however, add a little extra water and cook for a few seconds longer.
- Vegetables with a high water content, such as spinach, mushrooms and courgettes (zucchini), don’t need any extra water. The water clinging to them after washing is sufficient. At most, add 30 ml/2 tbsp.
- Always pierce the skin of whole vegetables, such as jacket potatoes, to prevent bursting.
- Cut vegetables into even-sized pieces for even cooking.
- Arrange with the most delicate parts towards the centre of the dish, e.g. the heads of broccoli or asparagus.
- Always cook in a covered dish. A casserole dish (Dutch oven) with a lid is ideal. This does not apply to jacket potatoes, which should be wrapped individually in kitchen paper (paper towels).
- Stir gently or rearrange once during cooking for more even results.
- Don’t try to cook enormous quantities all at once. A shallow, even layer of vegetables will cook quickly and perfectly. Too much and you’ll never get them cooked evenly.
- If you wish to add salt, do so at the end of cooking before leaving the vegetables to stand. Salting before cooking will toughen them.
Cooking more than one vegetable at a time
You usually want more than one vegetable with a meal. If you have a divided microwave dish, this is ideal. But you can arrange up to three small dishes in the cooker at one time. Start by cooking the vegetable that takes the longest, then add the others a I ittle later. For instance, if you were cooking new potatoes, carrots and courgettes, put the potatoes in first and start to cook them, add the carrots after a minute or two and then the courgettes. To compensate for the extra quantity of food in the microwave (which will affect the cooking time), add on a minute or two extra at the end.
Stir-frying vegetables
Stir-frying in the microwave takes about the same amount of time as cooking conventionally, but less stirring is needed and cooking smells and any splattering are kept to a minimum. There is also no risk of burning the food. There is no need to heat the oil first. Simply toss the first foods to be cooked (see below) in a little oil in a large, shallow dish. Microwave on Full Power for 2 minutes, then add the other vegetables, stirring every 1 minute until cooked to your liking. Season with soy sauce, spices, sherry, etc. at the end. For best results, follow these general rules.
- Cut food into even-sized pieces.
- A vegetable stir-fry for four people will take about 4-6 minutes.
- Start with the vegetables that take longest to cook, e.g. onions, carrots, celery, then add the remainder, e.g. (bell) peppers, courgettes (zucchini), cucumber, mushrooms, beansprouts and soon.
- If adding Chinese noodles, cook according to the packet instructions, drain and add at the end of the cooking time. Microwave on Full Power for 1 further minute to heat through. Toss before serving.
- If using meat, cook for 2-3 minutes on Full Power, stirring once, until almost cooked, before adding the vegetables.
Cooking pulses (dried beans, peas and lentils)
All pulses, except red lentils, should be soaked for several hours or overnight in cold water before microwaving. The only advantage of cooking in the microwave rather than conventionally is that they won’t bo/I dry and burn. Drain after soaking, place in a very large bowl, cover with enough boiling water to come 2.5 cm/1 in above the beans. Microwave for 30 minutes, then stir. Always use Full Power, as the water must boil rapidly during cooking to destroy any toxins in the beans. Test for tenderness, then continue to cook in 5-minute bursts until tender but still holding their shape. Stir after each burst. Season with salt, if liked, and leave to stand for 5 minutes, then drain and use as required. Never add salt before cooking as it toughens the skins.
Red lentils do not need to be soaked before cooking. Cover with boiling water and cook for 20 minutes. Test and cook for a little longer, if necessary, until tender. Season with salt, if liked, when cooked. Leave to stand for 5 minutes, then drain and use as required.
Cooking times for fresh vegetables
Artichokes, globe
Cooking: Twist off stalks and trim the points of the leaves, if liked. Arrange in a circle in a casserole dish (Dutch oven). Add 60 ml/4 tbsp water. Cover. Rearrange once or twice during cooking.
|
Quantity |
Time on Medium-High |
|||
|
600-650w |
700-750w |
800-850w |
900-1000w |
|
|
1 |
6 mins |
5¬Ω mins |
4¬Ω-5 mins |
4¬Ω mins |
|
2 |
9 mins |
8 mins |
7 mins |
6¬Ω-7 mins |
|
3 |
13 mins |
11¬Ω mins |
10 mins |
9¬Ω-10 mins |
|
4 |
17 mins |
14 mins |
13 mins |
12-13 mins |
Standing time: 4 minutes, covered. A leaf should then pull away easily. Season with salt if liked.
Artichokes, Jerusalem
Cooking: Scrub or peel. Cut into chunks. Place in a casserole dish (Dutch oven). Add 60 ml/4 tbsp water and a squeeze of lemon juice and cover. Stir once or twice during cooking.
|
Quantity |
Time on Full Power |
|||
|
600-650w |
700-750w |
800-850w |
900-1000w |
|
|
225g/8oz |
4-6 mins |
3¬Ω-5 mins |
3-4 mins |
2¬Ω-3 mins |
|
450 g/1 lb |
6-8 mins |
5-7 mins |
4-5¬Ω mins |
3¬Ω-4 mins |
Standing time: 3 minutes, covered. Season with salt, if liked.
Asparagus
Cooking: Trim the stalks. Scrape the stems if thick. Arrange in an even layer in a casserole dish (Dutch oven). Add 60 ml/4 tbsp water and cover. Gently rearrange once during cooking.
|
Quantity |
Time on Full Power |
|||
|
600-650w |
700-750w |
800-850w |
900-1000w |
|
|
225g/8oz |
4 mins |
3¬Ω mins |
3 mins |
2¬Ω-3 mins |
|
450 g/1 lb |
8 mins |
7 mins |
5¬Ω-6 mins |
5¬Ω mins |
Standing time: 3 minutes, covered. Season with salt, if liked.
Aubergines (eggplants)
Cooking: Trim off stalks and slice or dice. Place in a colander and sprinkle with salt. Leave to stand for 15 minutes, then rinse and drain well. Place in an even layer in a casserole dish (Dutch oven). Add 90 ml/6 tbsp water. Cover. Stir once or twice during cooking.
|
Quantity |
Time on Full Power |
|||
|
600-650w |
700-750w |
800-850w |
900-1000w |
|
|
225g/8oz |
3-4 mins |
2¬Ω-3¬Ω mins |
2-3 mins |
2 mins |
|
450 g/1 lb |
6-8 mins |
5-7 mins |
4-6 mins |
3¬Ω-5 mins |
Standing time: 2 minutes, covered.
Broad (fava) beans
Cooking: Shell. Place in an even layer in a casserole dish (Dutch oven). Add 60 ml/4 tbsp water. Cover. Stir once or twice during cooking.
|
Quantity |
Time on Full Power |
|||
|
600-650w |
700-750w |
800-850w |
900-1000w |
|
|
225g/8oz |
6 mins |
5 mins |
4 mins |
3¬Ω mins |
|
450 g/1 lb |
10 mins |
9 mins |
7¬Ω mins |
7 mins |
Standing time: 4 minutes, covered. Season with salt, if liked.
Flat beans
Cooking: Top and tail. Cut into chunky pieces or slice diagonally. Place in an even layer in a casserole dish (Dutch oven). Add 60-90 ml/4-6 tbsp water, depending on the quantity. Cover. Stir once or twice during cooking.
|
Quantity |
Time on Full Power |
|||
|
600-650w |
700-750w |
800-850w |
900-1000w |
|
|
225g/8oz |
7-8 mins |
6-7 mins |
5-6 mins |
4¬Ω-5¬Ω mins |
|
450 g/1 lb |
14-16 mins |
12-13 mins |
10-11 mins |
9¬Ω-10¬Ω mins |
Standing time: 4 minutes, covered. Season with salt, if liked.
French (green) beans
Cooking: Top and tail, then leave whole or cut into short lengths. Place in an even layer in a casserole dish (Dutch oven). Add 60-90 ml/4-6 tbsp water, depending on the quantity. Cover. Stir once or twice during cooking.
|
Quantity |
Time on Full Power |
|||
|
600-650w |
700-750w |
800-850w |
900-1000w |
|
|
225g/8oz |
7-8 mins |
6-7 mins |
5-6 mins |
4¬Ω-5¬Ω mins |
|
450 g/1 lb |
14-16 mins |
12-13 mins |
10-11 mins |
9¬Ω-10¬Ω mins |
Standing time: 4 minutes, covered. Season with salt, if liked.
Runner beans
Cooking: String the beans and cut into diagonal slices. Place in an even layer in a casserole dish (Dutch oven). Add 60-90 ml/4-6 tbsp water, depending on the quantity. Cover. Stir once or twice during cooking.
|
Quantity |
Time on Full Power |
|||
|
600-650w |
700-750w |
800-850w |
900-1000w |
|
|
225g/8oz |
7-8 mins |
6-7 mins |
5-6 mins |
4¬Ω-5¬Ω mins |
|
450 g/1 lb |
14-16 mins |
12-13 mins |
10-11 mins |
9¬Ω-10¬Ω mins |
Standing time: 4 minutes, covered. Season with salt, if liked.
Beetroot (red beets)
Cooking: Wash but do not peel. Place in a casserole dish (Dutch oven). Pour in enough boiling water to cover the vegetables. Cover. Rearrange twice during cooking.
|
Quantity |
Time on Medium-High |
|||
|
600-650w |
700-750w |
800-850w |
900-1000w |
|
|
12 baby or 4 medium |
22-24 mins |
19-21 mins |
16-18 mins |
15-17 mins |
Standing time: 8 minutes, covered. Peel before use.
Broccoli
Cooking: Separate into even-sized florets. Place in a casserole dish (Dutch oven), with the heads towards the centre of the dish. Add 45 ml/3 tbsp water. Cover. Rearrange once during cooking.
|
Quantity |
Time on Full Power |
|||
|
600-650w |
700-750w |
800-850w |
900-1000w |
|
|
225g/8oz |
8-9 mins |
7¬Ω-8¬Ω mins |
6-7 mins |
5¬Ω-6¬Ω mins |
Standing time: 3 minutes, covered. Season with salt, if liked.
Brussels sprouts
Cooking: Choose even-sized sprouts. Peel off damaged outer leaves. Make a cross-cut into the stalks. Place in an even layer in a casserole dish (Dutch oven). Add 45 ml/3 tbsp water. Cover. Stir gently once or twice during cooking.
|
Quantity |
Time on Full Power |
|||
|
600-650w |
700-750w |
800-850w |
900-1000w |
|
|
225g/8oz |
4-6 mins |
3¬Ω-5 mins |
3-4 mins |
2¬Ω-3¬Ω mins |
|
450 g/1 lb |
8-10 mins |
7-8¬Ω mins |
5¬Ω-7 mins |
5-6 mins |
Standing time: 3 minutes, covered. Season with salt, if liked.
Cabbage
Cooking: Remove any damaged outer leaves and thick stump. Shred the cabbage. Place in an even layer in a casserole dish (Dutch oven). Add 45 ml/3 tbsp water. Cover. Stir gently once or twice during cooking.
|
Quantity |
Time on Full Power |
|||
|
600-650w |
700-750w |
800-850w |
900-1000w |
|
|
1 medium |
8-9 mins |
7-8 mins |
6-7 mins |
5¬Ω-6¬Ω mins |
Standing time: 3 minutes, covered. Season with salt, if liked.
Carrots
Cooking: Scrub or peel. Cut into slices or matchsticks. Place in an even layer in a casserole dish (Dutch oven). Add 45-90 ml/3-6 tbsp water, depending on the quantity. Cover. Stir gently once or twice during cooking.
|
Quantity |
Time on Full Power |
|||
|
600-650w |
700-750w |
800-850w |
900-1000w |
|
|
225g/8oz |
7-9 mins |
6-8 mins |
5-7 mins |
4¬Ω-6 mins |
|
450 g/1 lb |
14-16 mins |
12-14 mins |
10-12 mins |
9-11 mins |
Standing time: 3 minutes, covered. Season with salt, if liked.
Cauliflower
Cooking: Trim and separate into even-sized florets. Arrange with the heads towards the centre of a casserole dish (Dutch oven). Add 90 ml/6 tbsp water. Cover. Rearrange once or twice during cooking.
|
Quantity |
Time on Full Power |
|||
|
600-650w |
700-750w |
800-850w |
900-1000w |
|
|
1 medium |
10-12 mins |
9-11 mins |
8-10 mins |
7-9 mins |
Standing time: 3 minutes, covered. Season with salt, if liked.
Celeriac (celery root)
Cooking: Peel and cut into matchsticks. Place in an even layer in a casserole dish (Dutch oven). Add 60 ml/4 tbsp water and 5 ml/1 tsp lemon juice. Cover. Stir gently once or twice during cooking.
|
Quantity |
Time on Full Power |
|||
|
600-650w |
700-750w |
800-850w |
900-1000w |
|
|
1 medium |
8-9 mins |
7-8 mins |
6-7 mins |
5¬Ω-6¬Ω mins |
Standing time: 3 minutes, covered. Season with salt, if liked.
Celery
Cooking: Scrub, then slice or chop. Place in an even layer in a casserole dish (Dutch oven). Add 45 ml/3 tbsp water. Cover. Stir gently once or twice during cooking.
|
Quantity |
Time on Full Power |
|||
|
600-650w |
700-750w |
800-850w |
900-1000w |
|
|
1 head |
9-10 mins |
8-9 mins |
7-8 mins |
6¬Ω-7¬Ω mins |
Standing time: 2 minutes, covered. Season with salt, if liked.
Corn on the cob
Cooking: Cook no more than two at a time. Remove husks and silks. Trim stalks. Place head to stalk in a casserole dish (Dutch oven). Add 45 ml/3 tbsp water and cover. Alternatively, wrap individually in buttered greaseproof (waxed) paper. Turn once during cooking.
|
Quantity |
Time on Full Power |
|||
|
600-650w |
700-750w |
800-850w |
900-1000w |
|
|
2 |
7-9 mins |
6-8 mins |
5-7 mins |
4-5 mins |
Courgettes (zucchini)
Cooking: Trim, then slice or cut into matchsticks. Place in an even layer in a casserole dish (Dutch oven). Add 30 ml/2 tbsp water or a good knob of butter with a crushed garlic clove. Cover. Stir once or twice during cooking.
|
Quantity |
Time on Full Power |
|||
|
600-650w |
700-750w |
800-850w |
900-1000w |
|
|
2 medium |
6 mins |
5 mins |
4 mins |
3¬Ω-4 mins |
Standing time: 3 minutes, covered. Season with salt, if liked.
Fennel
Cooking: Trim the feathery fronds and reserve for garnish, if liked. Slice or cut into small wedges. Place in an even layer in a casserole dish (Dutch oven). Add 60 ml/4 tbsp water. Cover. Stir once or twice during cooking.
|
Quantity |
Time on Full Power |
|||
|
600-650w |
700-750w |
800-850w |
900-1000w |
|
|
1 bulb |
6 mins |
5 mins |
4 mins |
3¬Ω-4 mins |
Standing time: 3 minutes, covered. Season with salt, if liked.
Kale
Cooking: Discard the thick stalks and shred the leaves. Place in an even layer in a casserole dish (Dutch oven). Add 45-90 ml/3-6 tbsp water, depending on the quantity. Cover. Stir once or twice during cooking.
|
Quantity |
Time on Full Power |
|||
|
600-650w |
700-750w |
800-850w |
900-1000w |
|
|
225g/8oz |
4-6 mins |
3¬Ω-5 mins |
3-4 mins |
2¬Ω-3 mins |
|
450 g/1 lb |
8-10 mins |
7-9 mins |
6-8 mins |
5-7 mins |
Standing time: 3 minutes, covered. Season with salt, if liked.
Kohl rabi
Cooking: Peel and cut into chunks. Place in an even layer in a casserole dish (Dutch oven). Add 45 ml/3 tbsp water. Cover. Stir once or twice during cooking.
|
Quantity |
Time on Full Power |
|||
|
600-650w |
700-750w |
800-850w |
900-1000w |
|
|
2 medium |
16 mins |
14 mins |
12 mins |
11 mins |
Standing time: 3 minutes, covered. Season with salt, if liked.
Leeks
Cooking: Trim, wash thoroughly and slice. If small and thin, leave whole. Place in an even layer in a casserole dish (Dutch oven). Add 45 ml/3 tbsp water. Cover.
|
Quantity |
Time on Full Power |
|||
|
600-650w |
700-750w |
800-850w |
900-1000w |
|
|
2 medium or 4 small |
6-7 mins |
5-6 mins |
4-5 mins |
3¬Ω-4 mins |
Standing time: 3 minutes, covered. Season with salt, if liked.
Mangetout (snow peas)
Cooking: Top and tail but leave whole. Place in an even layer in a casserole dish (Dutch oven). Add 60 ml/4 tbsp water. Cover. Stir once or twice during cooking.
|
Quantity |
Time on Full Power |
|||
|
600-650w |
700-750w |
800-850w |
900-1000w |
|
|
225 g/8 oz |
4 mins |
3¬Ω mins |
3 mins |
2¬Ω-3 mins |
Standing time: 2 minutes, covered. Season with salt, if liked.
Marrow (squash)
Cooking: Cut into thick slices, remove the seeds, peel and halve or quarter the slices. Cut into dice, if liked. Place in an even layer in a casserole dish (Dutch oven). Add 60 ml/4 tbsp water. Cover.
|
Quantity |
Time on Full Power |
|||
|
600-650w |
700-750w |
800-850w |
900-1000w |
|
|
1 small |
7-8 mins |
6-7 mins |
5-6 mins |
4¬Ω-5 mins |
Standing time: 3 minutes, covered. Season with salt, if liked.
Mushrooms, button and cup varieties
Cooking: Wipe, trim and slice if large, or leave whole. Place in an even layer in a casserole dish (Dutch oven). Add a knob of butter, if liked. Cover. Stir once during cooking.
|
Quantity |
Time on Full Power |
|||
|
600-650w |
700-750w |
800-850w |
900-1000w |
|
|
225 g/8 oz |
3-4 mins |
2¬Ω-3¬Ω mins |
2-3 mins |
2 mins |
Standing time: 3 minutes, covered. Season with salt, if liked.
Mushrooms, large flat varieties
Cooking: Wipe, peel if necessary and trim the stalks. Place in a single layer in a casserole dish (Dutch oven). Add 30 ml/2 tbsp water or wine and dot each with a knob of butter. Add a crushed garlic clove, if liked. Cover.
|
Quantity |
Time on Full Power |
|||
|
600-650w |
700-750w |
800-850w |
900-1000w |
|
|
6 |
3-4 mins |
2¬Ω-3¬Ω mins |
2-3 mins |
2 mins |
Standing time: 3 minutes, covered. Season with salt, if liked.
Okra (ladies’ fingers)
Cooking: Wash, trim but leave whole. Place in an even layer in a casserole dish (Dutch oven). Cover. Shake the dish once or twice during cooking.
|
Quantity |
Time on Full Power |
|||
|
600-650w |
700-750w |
800-850w |
900-1000w |
|
|
225 g/8 oz |
5 mins |
4 mins |
3¬Ω mins |
3-3¬Ω mins |
Standing time: 3 minutes, covered. Season with salt, if liked.
Onions, baby (pearl)
Cooking: Trim the root ends, then peel but leave whole. Place in an even layer in a casserole dish (Dutch oven). Cover. Stir gently once or twice during cooking.
|
Quantity |
Time on Full Power |
|||
|
600-650w |
700-750w |
800-850w |
900-1000w |
|
|
225 g/8 oz |
7-9 mins |
6-8 mins |
5¬Ω-6¬Ω mins |
5-6 mins |
Standing time: 3 minutes, covered.
Onions, chopped or sliced
Cooking: Trim the root ends, then peel, halve and slice or chop. Place in a bowl. Add either 15 ml/1 tbsp water or a good knob of butter. There is no need to cover. Stir once or twice during cooking.
|
Quantity |
Time on Full Power |
|||
|
600-650w |
700-750w |
800-850w |
900-1000w |
|
|
1 medium |
3¬Ω-4¬Ω mins |
3-4 mins |
2¬Ω-3 mins |
2-2¬Ω mins |
|
1 large |
7 mins |
6 mins |
5 mins |
4¬Ω mins |
Standing time: 2 minutes.
Parsnips
Cooking: Peel and slice or dice. Place in an even layer in a casserole dish (Dutch oven). Add 60 ml/4 tbsp water. Cover.Stir once or twice during cooking.
|
Quantity |
Time on Full Power |
|||
|
600-650w |
700-750w |
800-850w |
900-1000w |
|
|
225 g/8 oz |
3-4 mins |
2¬Ω-3¬Ω mins |
2-2¬Ω mins |
2 mins |
|
450 g/1 lb |
6-8 mins |
5-7 mins |
4-5 mins |
3¬Ω-4 mins |
Standing time: 3 minutes, covered. Season with salt, if liked.
Peas
Cooking: Shell. Place in an even layer in a casserole dish (Dutch oven). Add 45 ml/3 tbsp water and a sprig of mint (optional). Cover. Stir once or twice during cooking.
|
Quantity |
Time on Full Power |
|||
|
600-650w |
700-750w |
800-850w |
900-1000w |
|
|
225 g/8 oz shelled weight |
6 mins |
5 mins |
4 mins |
3¬Ω mins |
Standing time: 2 minutes, covered. Season with salt, if liked.
(Bell) peppers
Cooking: Halve, remove the stalk end and seeds and cut into thin strips. Place in an even layer in a casserole dish (Dutch oven). Add 15-30 ml/1-2 tbsp oil. Do not cover. Stir two or three times during cooking.
|
Quantity |
Time on Full Power |
|||
|
600-650w |
700-750w |
800-850w |
900-1000w |
|
|
2 |
3-4 mins |
2¬Ω-3¬Ω mins |
2-3 mins |
1¬Ω-2¬Ω mins |
Standing time: 2 minutes, covered.
Potatoes, boiled
Cooking: Scrub or peel. Cut into chunks or leave whole if small. Place in an even layer in a casserole dish (Dutch oven). Add 45 ml/3 tbsp water and a sprig of mint, if liked. Cover. Stir gently once or twice during cooking.
|
Quantity |
Time on Full Power |
|||
|
600-650w |
700-750w |
800-850w |
900-1000w |
|
|
450 g/1 lb |
12 mins |
10 mins |
8 mins |
7-8 mins |
Standing time: 3 minutes, covered. Season with salt, if liked.
Potatoes, in their jackets
Cooking: Scrub and prick the skins. Wrap individually in kitchen paper (paper towels). Place in a ring on a microwave rack or on the turntable. Turn once during cooking.
|
Quantity |
Time on Full Power |
|||
|
600-650w |
700-750w |
800-850w |
900-1000w |
|
|
1 large |
5 mins |
4¬Ω mins |
4 mins |
3¬Ω-4 mins |
|
2 large |
9-10 mins |
8-9 mins |
7¬Ω-8 mins |
7-7¬Ω mins |
|
3 large |
13¬Ω-15 mins |
12-13¬Ω mins |
11-12 mins |
10-11 mins |
|
4 large |
17¬Ω-20 mins |
16-18 mins |
14¬Ω-16 mins |
14-15 mins |
Standing time: 4-5 minutes, wrapped in foil, shiny side in, or a clean cloth. They will stay hot for up to an hour if covered in foil and a cloth.
Potatoes, sweet
Cooking: Peel and cut into chunks. Place in a casserole dish (Dutch oven). Add 60 ml/4 tbsp water. Cover. Stir once or twice during cooking.
|
Quantity |
Time on Full Power |
|||
|
600-650w |
700-750w |
800-850w |
900-1000w |
|
|
450 g/1 lb |
10 mins |
9 mins |
8 mins |
7¬Ω-8 mins |
Standing time: 3 minutes, covered. Season with salt, if liked. Mash with a knob of butter and some pepper.
Salsify
Cooking: Wash and scrape. Cut into chunks. Place in an even layer in a casserole dish (Dutch oven). Add 60 ml/4 tbsp water. Cover.
|
Quantity |
Time on Full Power |
|||
|
600-650w |
700-750w |
800-850w |
900-1000w |
|
|
1 medium |
12 mins |
11 mins |
10 mins |
9¬Ω mins |
Standing time: 3 minutes, covered. Season with salt, if liked.
Spinach
Cooking: Wash thoroughly. Discard any tough stalks. Place in a casserole dish (Dutch oven). Do not add any water. Cover. Stir once or twice during cooking.
|
Quantity |
Time on Full Power |
|||
|
600-650w |
700-750w |
800-850w |
900-1000w |
|
|
225 g/8 oz |
5 mins |
4-4¬Ω mins |
3-4 mins |
2-3 mins |
Standing time: 3 minutes, covered. Season with salt, if liked.
Spring (collard) greens
Cooking: Wash well and discard any thick stalks. Shred the leaves. Place in an even layer in a casserole dish (Dutch oven). Add 45 ml/3 tbsp water. Cover.
|
Quantity |
Time on Full Power |
|||
|
600-650w |
700-750w |
800-850w |
900-1000w |
|
|
225g/8oz |
4-6 mins |
3¬Ω-5 mins |
3-4 mins |
2¬Ω-3 mins |
|
450 g/1 lb |
10 mins |
8-9 mins |
6-7 mins |
6 mins |
Standing time: 3 minutes, covered. Season with salt, if liked.
Swede (rutabaga)
Cooking: Peel and cut into chunks. Place in an even layer in a casserole dish (Dutch oven). Add 60 ml/4 tbsp water. Cover. Stir once or twice during cooking.
|
Quantity |
Time on Full Power |
|||
|
600-650w |
700-750w |
800-850w |
900-1000w |
|
|
1 medium |
8-10 mins |
6-7 mins |
5-6 mins |
5 mins |
Standing time: 3 minutes, covered. Season with salt, if liked. Mash and add a knob of butter and some pepper.
Swiss chard
Cooking: Cut off the white stalks, trim and cut into neat lengths. Shred the leaves. Place the stalks and leaves in an even layer in a casserole dish (Dutch oven). Add 60 ml/4 tbsp water. Cover.
|
Quantity |
Time on Full Power |
|||
|
600-650w |
700-750w |
800-850w |
900-1000w |
|
|
1 medium |
8-10 mins |
6-8 mins |
5-6 mins |
5 mins |
Standing time: 3 minutes, covered. Season with salt, if liked.
Turnips
Cooking: Peel and cut into chunks. Leave baby ones whole. Place in a layer in a casserole dish (Dutch oven). Add 60 ml/4 tbsp water. Cover. Stir once or twice during cooking.
|
Quantity |
Time on Full Power |
|||
|
600-650w |
700-750w |
800-850w |
900-1000w |
|
|
225g/8oz |
5 mins |
4 mins |
3 mins |
2¬Ω-3 mins |
|
450 g/1 lb |
8 mins |
7 mins |
6 mins |
5¬Ω mins |
Standing time: 3 minutes, covered. Season with salt, if liked.
Yams
Cooking: Peel and dice. Place in an even layer in a casserole dish (Dutch oven). Add 60 ml/4 tbsp water. Cover. Stir once or twice during cooking.
|
Quantity |
Time on Full Power |
|||
|
600-650w |
700-750w |
800-850w |
900-1000w |
|
|
450 g/1 lb |
10 mins |
9 mins |
8 mins |
7¬Ω-8 mins |
Standing time: 3 minutes, covered. Season with salt, if liked. Mash with a knob of butter and some pepper, if liked.