Boiling Times for Fresh Vegetables Recipe
You grew a bumper crop of fresh veggies. Now, you want to make sure they
are cooked to perfection. The table below is a guide to cooking them just
right.
Note: These are recommended boiling times to prepare fresh vegetables
for immediate consumption. For blanching times for freezing vegetables, see
Blanching times.
Did You Know?: You can save the broth from boioing vegetables for
making soup. If you are not ready to make soup, just freeze the broth for
later use.
Boiling Time for Fresh Vegetables
Vegetable: |
Boiling Times
(minutes): |
| Asparagus,Small |
10 - 13 |
| Beans, Snap |
13 - 15 |
| Beans, Lima |
25 - 27 |
| Beets, whole |
38 - 40 |
| Broccoli |
9 - 12 |
| Brussels Sprouts |
15 - 17 |
| Cabbage, wedges |
10 - 13 |
| Carrots, whole |
20 - 22 |
| Carrots, diced or sliced |
18 - 20 |
| Cauliflower, separated |
8 - 12 |
| Celery, sliced |
15 - 19 |
| Corn on the cob |
7 - 10 |
| Corn. kernels |
6 - 8 |
| Collards |
15 - 20 |
| Kale |
15 - 20 |
| Okra |
12 - 14 |
| Onions, whole |
20 - 22 |
| Onions, quartered |
10 - 14 |
| Parsnips, whole |
20 - 40 |
| Peas |
10 - 14 |
| Spinach |
8 - 12 |
| Squash, acorn, butternut, quartered or cubed |
16 - 20 |
| Summer squash and Zucchini, sliced |
13 - 15 |
| Sweet potatoes, whole |
28 - 35 |
| Turnips |
30 - 35 |
Source: USDA Food guidelines
More Information:
More of our Recipes
Also see Blanching Times for freezing
vegetables.
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