Back

COOKING VEGETABLES

Wash and remove blemishes from vegetables. Do not peel unless recipe calls for it.  Some vegetables contain vitamins and minerals in or just below the skin (potatoes are a good example).  Do not defrost frozen vegetables.  

Place vegetables in the pan they most nearly fill.  Rinse fresh vegetables with water and pour off the excess (some water will naturally cling to the vegetable - this is okay). 

Cover and cook over medium heat until a vapor seal is formed (approximately 3-5 minutes). Remember not to peek - every time you raise the cover you allow the moisture to escape. Reduce heat to low and continue cooking according to chart. Cooking time begins when heat is reduced to low.  The time guide is approximate.  Actual cooking time will vary on the quantity, age, and size of vegetable being cooked.  Cooking time is based on low heat after vapor seal is formed.

When you cook vegetables together, there is no interchange of flavor - each will be full of its own flavor and valuable nutrients.  This is a great way to serve your picky eaters' favorites at one meal - with just one pan.  Refer to the time guide for cooking tips.