_Boiling
time
Vegetable (minutes)_
Asparagus:
Whole 10 to 20
Tips 5 to 15
Beans:
Lima 25 to 30
Snap, 1-inch pieces 12 to 16
Beets:
Young, whole 30 to 45
Older, whole 45 to 90
Sliced or diced 15 to 25
Beet greens, young 5 to 15
Broccoli, heavy stalks, split 10 to 15
Brussels sprouts 15 to 20
Cabbage:
Shredded 3 to 10
Quartered 10 to 15
Carrots:
Young, whole 15 to 20
Older, whole 20 to 30
Sliced or diced 10 to 20
Cauliflower:
Separated 8 to 15
Whole 15 to 25
Celery, cut up 15 to 18
Chard 10 to 20
Collards 10 to 20
Corn, on cob 5 to 15
Kale 10 to 15
Okra 10 to 15
Onions 15 to 30
Parsnips:
Whole 20 to 40
Quartered 8 to 15
Peas 12 to 16
Potatoes:
Whole, medium size 25 to 40
Quartered 20 to 25
Diced 10 to 15
Rutabagas, pared, cut up 20 to 30
Spinach 3 to 10
Squash:
Summer, sliced 8 to 15
Winter, cut up 15 to 20
Sweetpotatoes, whole 35 to 55
Tomatoes, cut up 7 to 15
Turnips:
Cut up 10 to 20
Whole 20 to 30
Turnip greens 10 to 30
_Chilled, in salads._—Chill cooked vegetables and marinate them in
sweet french or italian dressing. See recipes on page 53.
_With a sauce._—Suggestions for vegetable and sauce combinations
follow. Sauce recipes begin on page 57.
• Asparagus—mock hollandaise sauce, lemon-butter sauce, egg sauce.
• Green beans—quick mushroom or celery sauce.
• Broccoli—sour cream sauce, lemon-butter sauce, mock hollandaise sauce.
• Cauliflower—lemon-butter sauce, cheese sauce.
• Peas—onion sauce, quick mushroom or celery sauce.
• Potatoes—sour cream sauce, cheese sauce.
• Spinach—lemon-butter sauce, mock hollandaise sauce, egg sauce.
• Sweetpotatoes—honey-orange sauce.