The cooking time of fresh vegetables varies in relation to maturity, freshness, quantity and size.  The shorter the cooking time, the crisper the vegetables will be. The times that follow are only suggestions; after cooking vegetables once, write down the exact times you prefer for future reference.  4-6 servings

VEGETABLES   MINUTES

Asparagus (tips) 12-15

Asparagus (whole) 20-25

Beans, green (cut)   8-10

Beans, wax (cut)   8-10

Beans, green, Lima (shelled) 10-15

Beets, small (whole) 12-15

Broccoli (slit stalk) 12-15

Brussel Sprouts 12-15

Cabbage (shredded) 10-15

Carrots (sliced, 1/2 inch) 10-15

Cauliflower (whole) 25-30

Cauliflower (florets) 10-15

Celery (1 inch lengths) 10-15

Corn (kernels)   8-10

Corn (on the cob) 15-20

Onions (whole, small) 10-15

Parsnips (sliced) 12-15

Parsnips (whole) 25-30

Peas   8-10

Potatoes, white or red (quartered) 18-20

Potatoes (whole, small) 20-25

Potatoes, sweet (quartered) 10-15

Rutabaga (cubed) 12-15

Spinach   8-10

Squash, summer (cubed) 10-12

Squash, winter (cubed) 18-20

Tomatoes 10-15

Turnips (whole) 20-25

All cooking times are approximate.  Foods from different parts of the country have varying qualities that determine the optimum cooking time.  Begin cooking using the minimum times.  If you think a food needs to cook a little longer, allow a minute or two extra.

* * * * * * * * * * * * * * *

Asparagus   8-10

Broccoli   5-  8

Brussel Sprouts   8-10

Carrots and Peas   6-  8

Cauliflower   4-  6

Chinese Snow Peas   2

Corn (whole kernel)   2-  3

Green Beans    6-  8

Lima Beans 15-18

Peas   4-  5

Spinach   5-  7