Guide to Cooking Fresh Vegetables
15 March 2010
Use these tables to cook fresh vegetables. For such vegetables as: artichoke (globe and jerusalem), asparagus, aubergines, beans (broad, whole french and runner), beetroot, broccoli, calabrese, brussels sprouts, cabbage, carrots, cauliflower, celery, celeriac, chicory, corn, courgettes, fennel, leeks, marrow, mushrooms, mangetout, onions, parsnips, peas, potatoes, spinach, swede, tomatoes and turnips.
For small and very young vegetables reduce the cooking time slightly.
Vegetables should only be seasoned with salt at the end of cooking.
