Black and Decker RC5200 Manual De Uso Y Cuidado página 12

CH ART FO R STE A M ED VE G E TA B LE S
Steam using 1 ½ to 2 cups of water, stock, or vegetable broth (cold or room
temperature) .
VEGETABLE
Fresh
Asparagus
Fresh Green
Beans
Fresh Beets
(quartered)
Fresh Broccoli
Brussels
Sprouts
Cabbage
Carrots
Cauliflower
Corn
Snow peas or
Sugar Snap
Peas
New potatoes
(red)
Fresh leaf
spinach
Butternut
squash
Summer
Squash
(yellow squash
or zucchini)
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AMOUNT PREPARATION
½ lb .
Wash; break off
woody base where
spears snap easily .
½ lb .
Leave whole, trim
end or cut into 2-inch
pieces .
1 lb . (about Remove stem and
5 medium) root ends . Peel and
cut into wedges .
1 lb . Cut into florets .
4 cups Cut a cross in the
base of each sprout .
1 lb . Cut in wedges .
12 oz . Slice .
12 oz . Cut into florets .
1 ½ lb .
2-4 ears .
8 oz . Trim and leave whole .
6 medium Cut in half .
(about 1 lb .)
4 cups Use whole leaves .
firmly
packed
1 lb . Peel and cut into
1-inch cubes .
1 lb . Slice .
TIME SUGGESTIONS
15 to 18 Season with
minutes salt, pepper, and
grated lemon peel .
15 to 18 Season with salt,
minutes pepper, and freshly
snipped dill .
26 to 28 Serve with butter .
minutes
15 to 18 Season with
minutes salt, pepper, and
grated lemon peel .
24 to 26 Garnish with
minutes chopped, toasted
hazelnuts .
24 to 26 Garnish with
minutes crumbled, cooked
bacon .
18 to 20 Season with salt,
minutes pepper, and grated
orange peel .
22 to 25 Garnish with
minutes buttered, toasted
bread crumbs .
20 to 22 Serve with butter
minutes and spices .
12 to 14 Serve with minced
minutes green onions and
drizzled with soy
sauce .
24 to 26 Toss with butter
minutes and parsley .
10 to 15 Garnish with
minutes roasted garlic and
toasted pine nuts
24 to 26 Serve with butter
minutes and spices .
16 to 18 Season with salt
minutes and garlic pepper
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