Vegetable-Cooking Chart
Source: Easy Home Cooking Magazine on on HowStuffWorks.com

The following vegetable chart shows you various cooking methods and times at a glance. As you refer to this chart, please keep the following in mind:
1. The times on the chart are for one pound of vegetable unless otherwise noted.
2. The times are in minutes.
3. A range of time is given because cooking times vary due to the age and size of the vegetables. Vegetables are done when they are tender, but still crisp. (They should not be mushy.)
4. Steaming times begin when the water boils and creates steam.
5. When microwaving, some vegetables require no water except the droplets that cling to them when rinsed.
6. Blanching prepares vegetables for freezing. Timing begins when vegetables are dropped into a large pot of boiling water. Plunge vegetables immediately into ice water after cooking, then drain and pat dry with paper towels before freezing.
7. Boiling requires covering the bottom of a pan with 1/2 to 1 inch of water. Use more water for whole, dense vegetables, such as beets, turnips, and kohlrabi. Bring water to a boil before adding vegetables.
8. Some cooking methods are not recommended for certain vegetables. This is indicated in the chart by the abbreviation "NR."

Vegetable

Steam

Microwave

Blanch

Boil

Other

Artichoke, whole

30 to 60

4 to 5 each

NR

25 to 40

NR

Artichoke, hearts

10 to 15

6 to 7

8 to 12

10 to 15

Stir-fry 10

Asparagus

8 to 10

4 to 6

2 to 3

5 to 12

Stir-fry pieces 5

Beans, green

5 to 15

6 to 12

4 to 5

10 to 20

Stir-fry 3 to 4

Beans, lima

10 to 20

8 to 12

5 to 10

20 to 30

NR

Beets

40 to 60

14 to 18

NR

30 to 60

Bake 60 at 350°F

Broccoli, spears

8 to 15

6 to 7

3 to 4

5 to 10

Blanch, then bake

Broccoli, flowerets

5 to 6

4 to 5

2 to 3

4 to 5

Stir-fry 3 to 4

Brussels sprouts

6 to 12

7 to 8

4 to 5

5 to 10

Halve; stir-fry 3 to 4

Cabbage, wedges

6 to 9

10 to 12

NR

10 to 15

Blanch leaves, stuff and bake

Cabbage, shredded

5 to 8

8 to 10

NR

5 to 10

Stir-fry 3 to 4

Carrots, whole

10 to 15

8 to 10

4 to 5

15 to 20

Bake 30 to 40 at 350°F

Carrots, sliced

4 to 5

4 to 7

3 to 4

5 to 10

Stir-fry 3 to 4

Cauliflower, whole

15 to 20

6 to 7

4 to 5

10 to 15

Blanch, then back 20 at 350°F

Cauliflower, florets

6 to 10

3 to 4

3 to 4

5 to 8

Stir-fry 3 to 4

Corn, on cob

6 to 10

3 to 4

3 to 4

4 to 7

Soak 10; bake at 375°F

Corn, cut

4 to 6

2 per cup

2 1/2 to 4

3 to 4

Stir-fry 3 to 4

Eggplant, whole

15 to 30

7 to 10

10 to 15

10 to 15

Bake 30 at 400

Eggplant, diced

5 to 6

5 to 6

3 to 4

5 to 10

Bake 10 to 15 425°F

Greens, collard/mustard/turnip

NR

18 to 20

8 to 15

30 to 60

Stir-fry mustard greens 4 to 6

Greens, kale/beet

4 to 6

8 to 10

4 to 5

5 to 8

Stir-fry 2 to 3

Kohlrabi

30 to 35

8 to 12

NR

15 to 30

Bake 50 to 60 at 350°F

Mushrooms

4 to 5

3 to 4

NR

3 to 4 in broth or wine

Stir-fry or broil 4 to 5

Onions, whole

20 to 25

6 to 10

NR

20 to 30

Bake 60 at 400°F

Onions, pearl

15 to 20

5 to 7

2 to 3

10 to 20

Braise in broth 15 to 25

Parsnips

8 to 10

4 to 6

3 to 4

5 to 10

Bake 30 at 325°F

Peas

3 to 5

5 to 7

1 to 2

8 to 12

Stir-fry 2 to 3

Peppers, bell

2 to 4

2 to 4

2 to 3

4 to 5

Stir-fry 2 to 3

Potatoes, whole

12 to 30

6 to 8

NR

20 to 30

Bake 40 to 60 at 400°F

Potatoes, cut

10 to 12

8 to 10

NR

15 to 20

Bake 25 to 30 at 400°F

Spinach

5 to 6

3 to 4

2 to 3

2 to 5

Stir-fry 3

Squash, sliced

5 to 10

3 to 6

2 to 3

5 to 10

NR

Squash, halves

15 to 40

6 to 10

NR

5 to 10

Bake 40 to 60 at 375°F

Squash, whole

NR

5 to 6

NR

20 to 30

Bake 40 to 90 at 350°F

Tomatoes

2 to 3

3 to 4

1 to 2

NR

Bake havles 8 to 15 at 400

Turnips, whole

20 to 25

9 to 12

NR

15 to 20

Bake 30 to 45 at 350°F

Turnips, cubed

12 to 15

6 to 8

2 to 3

5 to 8

Stir-fry 2 to 3

Zucchini

5 to 10

3 to 6

2 to 3

5 to 10

Broil halves 5



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