Artichokes
Trim stem and tips from leaves; remove small leaves around base; wash. Place in boiling salted water to cover; cover pan and return to a boil. Cook for 20-40 min., or until leaves pull out readily and stem can be easily pierced with a fork; drain well.
Tips: Add 1 tablespoon lemon juice to cooking water. Serve with melted butter or
Hollandaise Sauce.
Asparagus
Wash; scrape off the scales if sandy; break off tough portion and discard. Steam for 10-20 min., or just until tender. Or place in boiling salted water to cover and simmer for 8-15 min. Or cook thin diagonal slices in boiling salted water for 2-5 min.
Tips: Season with sesame seed or tarragon; serve with a mild
fancy butter.
Green Beans
Wash; snap off ends. Chop, slice French-style or leave whole. Steam pieces for 20-35 min., or just until tender; French-style for 15-20 min. Or cook pieces in small amount of boiling salted water for 15-25 min.; French-style for 10-20 min.
Tips: Add bacon or ham to cooking liquid. Season with butter, basil, oregano, savory, tarragon or thyme.
Beets
Cut off stem 1" from crown; scrub. Pare only if cubing or slicing. Steam whole for 40-90 min., depending on size; cubed or sliced for 15-20 min. Or cook whole in boiling salted water to cover for 20-60 min.; cubed or sliced for 10-20 min.
Add allspice, caraway seed, ginger or thyme to cooking liquid. Serve with a sour cream sauce.
Broccoli
Wash; remove outer leaves and trim end from stalk. Slash stalks if tough. Chop, cut in 1" pieces or leave whole. Steam whole stalks for 15-20 min.; chopped or pieces for 8-10 min. Or cook whole in small amount of boiling salted water for 10-15 min.; chopped or pieces for 6-8 min.
Tips: Season with caraway seed or dill. Serve with a cream sauce.
Brussels Sprouts
Remove outer wilted leaves; slash an “X” in stem end or cut in half lengthwise if very large; wash thoroughly. Steam sprouts for 15-20 min., or until tender. Or cook in boiling salted water to cover for 10-20 min.; drain.
Tips: Season with basil, caraway seed, dill, mustard seed, sage or thyme. Serve with a
fancy butter, sour cream or cheese sauce.
Cabbage
Remove outer wilted leaves; wash. Cut into wedges or shred. Steam wedges for 15-20 min.; shredded for 8-12 min. Or cook wedges in boiling salted water to cover for 10-12 min.; shredded for 3-5 min.
Tips: Season with caraway or celery seed, dill or nutmeg. Serve with a sour cream or cheese sauce.
Carrots
Wash and pare or scrape; cut in half lengthwise, dice, slice, shred or leave whole. Steam whole for 25-50 min., or until tender; pieces for 15-30 min. Or cook whole in small amount of boiling salted water for 15-30 min.; pieces for 10-30 min.; drain immediately.
Tips: Season with butter, a pinch of sugar and herbs.
Cauliflower
Wash; remove outer leaves if damaged; separate into flowerettes and discard core or leave whole. Steam whole cauliflower for 25-30 min.; flowerettes for 10-20 min. Or cook whole in small amount of boiling salted water for 15-25 min.; flowerettes for 8-15 min. Do not overcook.
Tips: Season with butter. Serve with a sour cream or cheese sauce.
Celery
Wash stalks; trim off root, leaves and blemishes; chop or slice diagonally. Steam pieces for 30-40 min. Or cook in small amount of boiling salted water or bouillon for 10-20 min. Or sauté in butter for 10-15 min.
Tips: Add basil, tarragon or thyme to cooking liquid. Serve with a mild butter, cheese or sour cream sauce. Garnish with paprika or pimento.
Corn
Cut raw kernels off cob, draw knife tip through each kernel and scrape corn pulp and “milk” into saucepan, or leave whole, removing husks and silk just before cooking. Steam whole for 10-15 min., or just until tender; kernels for 10-12 min. Or cook whole in boiling salted water for 5-8 min.; kernels for 5-8 min.
Tips: Season with a fancy butter.
Eggplant
Wash; trim stem; cut into wedges or slice 3/4" thick.
Sauté wedges in small amount of butter or olive oil for 10-12 min., or until tender, adding water to prevent scorching. Or brush slices with seasoned melted butter and broil 3-4" from heat for 8-10 min., turning once and basting frequently with butter.
Tips: Season with basil and lemon.
Mushrooms
Wash mushrooms quickly in cold water; gently wipe dry; trim tips off stems; slice or leave whole.
Sauté whole or slices in butter for 5-8 min., or just until tender. Or brush whole with butter and broil for 5-8 min.
Tips: Season with onions, paprika or sherry. Serve stuffed as an appetizer or with a mild butter or cream sauce.
Okra
Wash pods; trim stem end; cut large pods into 1/2" slices. Steam whole for 25 min., or just until tender; slices for 20 min. Or cook whole in boiling salted water to cover for 10-15 min.; slices for 8-12 min. Or dip slices into beaten egg and bread crumbs and sauté 4 min.
Tips: Season with butter, chives, parsley and thyme. Do not overcook.
Onions
Remove outer paper-like skin; wash under cold running water; chop, quarter, slice or leave whole if very small.
Steam small whole for 25-30 min., or just until tender; pieces for 15-20 min. Or cook whole or large pieces in boiling salted water to cover for 15-30 min. Or sauté chopped or slices in butter for 5-10 min., or until golden.
Parsnips
Trim off tops and root ends; scrape or pare; wash; dice, quarter or slice. Steam pieces for 30-40 min., or just until tender. Or cook pieces in boiling salted water to cover for 10-15 min.; drain immediately. Or saute slices in butter and a small amount of water for 6-8 min.
Tips: Season with butter, salt and pepper. Serve with a cheese sauce.
Peas
Remove peas from pods; rinse in cold water. Steam for 10-20 min., or just until tender and still bright green. Or cook in small amount of boiling salted water for 8-12 min.
Tips: Add 1 teaspoon sugar to cooking liquid. Season with a
fancy butter and salt and pepper. Toss with small onions.
Potatoes
Scrub well; cook with skins on to preserve nutritive values or pare thinly.
To bake: Puncture skin with tines of a fork; rub skin with butter, olive oil or vegetable oil. Bake at 450° for 45-60 min., or until tender; or at 325° for 1 1/2-2 hours.
To boil: Cook small or quartered potatoes in boiling salted water to cover for 20-25 min., or just until tender; drain; slip off skin by rubbing.
To fry: Pare and cut potatoes into thin strips; fry in hot oil (365°) until tender and golden brown.
To roast: Place small pared potatoes in pan drippings alongside a roast about 1 hour before roast is to be done; cook until tender, basting frequently with pan drippings.
Tips: Season with butter, celery seed, dill, onion powder or paprika.
Spinach
Remove root ends; wash in running lukewarm water; do not dry. Steam for 6-12 min., or just until tender. Or cook in a tightly covered saucepan (without adding additional water) for 3-5 min. Do not overcook.
Tips: Season with vinegar or lemon juice. Toss with chopped bacon. Serve with a sour cream sauce. Garnish with hard-cooked egg slices.
Squash Acorn, Banana, Butternut, Hubbard: Halve; remove seeds. Bake cut side down at 350° for 30-35 min.; turn cut side up, dot with butter and bake an additional 30-35 min., or until tender. Or pare and cube. Steam pieces for 15-20 min. Or cook in small amount of boiling salted water for 15 min.
Crookneck, Scallops, Zucchini: Slice thin or cube, cook as above.
Sweet Potatoes
Scrub well; cook with skins on to preserve nutritive values or pare thinly.
To bake: Puncture skin with a fork; rub skin with butter or vegetable oil. Place in shallow pan and bake at 400° for 30-40 min., or until soft; or at 325° for 1 hour.
To boil: Cook whole in boiling salted water to cover for 20-30 min.; quarters or slices for 10-20 min.; drain.
Tomatoes
Wash; cut out stem end decoratively.
To bake: Spread halved tomatoes with butter; sprinkle with dry bread crumbs and herbs. Bake at 450° for 20 min., or until hot throughout.
To broil: Dot halved tomatoes with butter; sprinkle with salt, pepper and grated Parmesan cheese. Broil 6" from heat for 4-5 min. Serve hot.
Turnips
Pare thinly; wash; dice, quarter, slice or leave whole, if small.
Steam pieces for 20-25 min., or until tender. Or cook whole in boiling salted water to cover for 20-30 min.; pieces for 10-15 min.
Tips: Season with butter. Toss with bacon and grated cheese. Serve with a cream sauce or maple syrup.
