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

2. Add 1 Tsp Salt.

3. Add Vegetables (E.P.) And Bring Water Back To A Boil. Cover And Cook For Indicated Time Below Or Until Vegetable Is Tender.

Vegetable Cooking Time Minutes (Approx) Asparagus 10 To 20 Broccoli 10 To 15 Cabbage 10 Carrots, 1/4 In Slices 25 To 30 Carrots, 2 In Strips 20 Cauliflower 12 Corn-On-The-Cob (100 Ears) 5 To 10 Greens, Collard 20 To 30 Greens, Kale 10 To 20 Onions 15 To 20 Parsnips 20 Potatoes, Sweet 25 To 30 Potatoes, White 20 To 25 Rutabagas 20 To 30 Spinach 3 To 10 Squash, Summer 20 Squash, Fall And Winter 15 To 20 Turnips 20 To 30

4. Drain Vegetables And Reserve 2 Cups Of Cooking Liquid For Use In Step 5;

Place Vegetables In Serving Pans.

5. Garnish As Desired. Optional: (Melt 1 Lb (2 Cups) Butter Or Margarine,

Combine With Reserved Cooking Liquid; Pour An Equal Amount Over Vegetables In Each Pan.)

1. See Recipe A00700 For Conversion Factor Of As Purchased (A.P.) To Edible Portions (E.P.).

2. Cut Vegetables Into Bit Size Pieces. Cooking Time Will Vary According To The Thickness (Size) Of Pieces.

3. Vegetables Should Be Cooked In Prescribed Amounts Of Water To Ensure Maximum Amount Of Nutrients Are Retained.

4. Schedule Completion Of Cooking For Fresh Vegetables As Near Serving Time As Possible, Never More Than 20 Minutes Before Serving.

5. Cook Asparagus, Broccoli, Cauliflower, Collard, Kale, Spinach, And Squash

In Quantities No Larger Than 50 Portion Batches.

6. To Cook In Steamer, Place Vegetables In Pans. See Guidelines For Steam Cooking Vegetables (Recipe No. QG6000). Follow Step 5.

7. Leftover Liquid May Be Used In Making Soups, Sauces, And Gravies.

8. One No. 8 Scoop May Be Used To Portion Some Vegetables, E.G. Carrots, Onions, Rutabagas, Potatoes, Squash, And Turnips. See Recipe No. A00400.