|
Vegetable |
Cooking Time (in minutes) |
| Artichokes | 5-8 |
| Asparagus | 7 – 9 |
| Artichokes, Jerusalem | 15 – 30 |
| Beans | 6 to 8 hours or more |
| Beans, green | 10 – 20 |
| Beets, new | 45 – 60 |
| Beets, old | 4 to 6 hours |
| Broccoli (cut into florets ) | 8-10 |
| Brussels sprouts | 15 – 25 |
| Cabbage (shredded) | 3 – 10 |
| Carrots | 12-15 |
| Cauliflower | 20 – 30 |
| Celery | 2 hours or longer |
| Celery Stalks | 7-9 |
| Corn, on cob | 12 – 20 |
| Eggplant (slices or cubes) | 10 – 15 |
| Kale | 10 – 15 |
| Kohl-rabi | 20 – 30 |
| Leeks | 8-10 |
| Lentils | 2 hours or more |
| Mushrooms | 25 |
| Onions | 30 to 60 |
| Parsnips | 30 – 45 |
| Peas | 15 – 30 |
| Potatoes, new (whole) | 25 – 45 |
| Potatoes, old | 30 – 60 |
| Potatoes, sweet | 15 – 25 |
| Pumpkin | 4 to 5 hours |
| Spinach | 15 – 20 |
| Squash (slices) | 8 – 12 |
| Swiss chard | 10 – 15 |
| Squash, summer | 20 – 30 |
| Tomatoes | 15 – 20 |
| Turnips, old | 30 – 45 |
| Zucchini (slices) | 4-6 |
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