1. Bring Water To A Boil In A Steam-Jacketed Kettle Or Stock Pot.

2. Add Vegetables And Stir Well.

Add 1 Tbsp Salt.

4. Return To A Boil And Cover.

5. Reduce Heat And Cook Gently For Indicated Time Below Or Until Vegetable Is Just Tender.

Vegetable Cooking Time Minutes (Approx) Asparagus 5 To 8 Beans, Green, Wax, Or French Style 5 To 8 Beans, Lima 6 To 12 Broccoli 6 To 8 Brussels Sprouts 7 To 9 Carrots, Slices 10 To 13 Cauliflower 4 To 8 Corn-On-The-Cob (100 Ears) 5 To 10 Greens, Collard, Mustard, Or Turnip 15 To 30 Okra 4 To 6 Peas 7 To 8 Peas And Carrots 6 To 8 Spinach 4 To 6 Squash, Summer 7 To 9 Succotash 6 To 12 Vegetables, Mixed 7 To 8

6. Drain And Reserve 2 Cups Of Cooking Liquid For Use In Step 7. Place Vegetables In Serving Pan.

7. Combine Melted Butter Or Margarine With Cooking Liquid. Pour An Equal Amount Over Vegetables In Each Pan.

1. Vegetables Should Be Cooked In Prescribed Amounts Of Water To Ensure The

Maximum Amount Of Nutrients Are Retained.

2. Cooking Time Refers To The Time After Water Has Returned To A Second Boil.

3. Use Progressive Cooking For Vegetables. Calculate Cooking Time And Schedule Preparation For Quantity Needed At 30 Minute Intervals. Cook No More Than 50 Portions At A Time.

4. Tap Lighlty To Break Up Solid Blocks. Partially Thaw Spinach And Other Leafy Green Vegetables.

5. To Prevent Breaking Up, Place Asparagus, Broccoli, Brussels Sprouts, And Cauliflower In A Wire Basket For Immersion In Boiling Water. Serve 4 To 5 Asparagus Spears, 1 To 2 Broccoli Spears, 5 Brussels Sprouts, Or 3 To 4 Cauliflower Flowerets.

6. To Cook In Steamer, See Guidelines For Steam Cooking Vegetables (Recipe No. QG6000). Follow Step 7.

7. Lima Beans Require 2 Cups Additional Cooking Liquid When Held On Steam Table.

8. One No. 8 Scoop May Be Used For Carrots, Beans, Corn, And Peas. See Recipe No. A00400.

9. In Step 7, 1 To 2 Tsp Black Pepper May Be Added.

10. In Step 7, 2 Oz (1 Cup) Fresh Chopped Parsley May Be Added To Carrots, Cauliflower, Squash, And Succotash.