Estimated Steaming Times for Vegetables

The following chart indicates *estimated steaming times for some common vegetables.* Cooking times will greatly depend on the size, age and type of vegetable. The best way to check for doneness is to taste the vegetables throughout the cooking process.

*Artichokes, Baby* – 5 to 6 mins

*Artichokes, Full-Size* – 35 to 40 mins

*Asparagus, Large* – 5 to 6 mins

*Asparagus, Small* – 3 to 4 mins

*Bean Sprouts* – 3 mins

*Beans, Green Wax* – 15 to 18 mins

*Beans, String* – 3 to 7 mins

*Beets* – 30 to 35 mins

*Broccoli, Florets* – 3 to 4 mins

*Broccoli, Spears* – 5 to 6 mins

*Broccolini* – 4 to 5 mins

*Brussels Sprouts* (mark the stem with an 'X') – 10 to 12 mins

*Cabbage, Quartered* – 20 to 23 mins

*Cabbage, Sliced* – 8 to 12 mins

*Carrots, Sliced* (1/4" -inch thick) – 5 to 7 mins

*Cauliflower, Florets* – 4 to 5 mins

*Cauliflower, Head* (core removed) – 15 to 20 mins

*Celery* – 4 to 7 mins

*Corn on the Cob* – 10 to 15 mins

*Fennel* – 10 to 12 mins

*Greens, Hearty* (kale, chard) – 5 to 10 mins

*Greens, Soft* (spinach, watercress, escarole) – 3 to 5 mins or just until wilted

*Leeks* – 10 to 15 mins

*Parsnips* (1.5" -inch pieces) – 8 to 10 mins

*Peas, Snap* – 5 to 6 mins

*Peas, Snow* – 10 mins

*Potatoes, Small* – 10 to 15 mins

*Potatoes, Sweet* (1" -inch pieces) – 12 to 15 mins

*Spinach* – 3 to 5 mins

*Squash* – 30 mins

*Turnips* (1/4" -inch slices) – 15 mins

*Winter squash* (2" -inch pieces) – 15 to 20 mins

*Zucchini* (1/4" -inch slices)– 5 to 7 mins