Here’s a handy dandy chart for microwaving fresh and frozen vegetables. When adapting one of your own conventional recipes, reduce liquids and cook as specified in the chart. Also, remember to slit the center of all frozen vegetable pouches before microwaving Place frozen pouch in a glass baking dish or directly on the oven’s bottom shell. Place other frozen and fresh vegetables, in a glass baking dish or casserole. Arrange spear vegetables with the stalk end toward the outside of cooking dish. Add cup water when cooking fresh vegetables, except baked potatoes, squash or ears of corn Cover dish with glass lid or plastic wrap Microwave all fresh and frozen vegetables on HIGH. Vegetables may still seem firm when oven time finishes cooking. Allow them to stand 2 to 5 minutes depending on amount and density
| Vegetable | Preparation for Fresh Vegetables | Fresh Amount | Cooking time (in Minutes) | Frozen Amount | Cooking time (in Minutes) |
|---|---|---|---|---|---|
| Artichokes | Wash toughly. Cut 1 inch off top, straight across remove any loose leaves around bottom. Remove thorns on each outer leaf by clipping about 1/2 inch off tips. Dip cut edges in lemon juice to prevent darkening. After cooking remove prickly core with spoon | 3 1/2 inch in diameter 1 2 3 4 | 4 to 7 7 to10 9 to 12 11 to14 | 10 oz. pkg. frozen hearts | 5-7 |
| Asparagus | Spear, cut. Wash thoroughly to remove dirt and sand. Snap off though stalk discarding base. Leave spears whole, cut or break into 1to 2-inch pieces. | 3/4 lb. 1 1/2lb. | 5 to 6 9 to 10 | 9 oz. pouch 10 oz. pouch | 6 to 7 8 to 9 |
| Beans: Green and wax | Wash green and wax beans; remove ends. Leave whole. Cut lengthwise into strips, break or cut into 1 to 2 -inch pieces. Add about 1/4 cup more water to softer beans. | 3/4 lb. 11/2 lb. | 12 to 14 16 to 18 | French style or cut 9 oz. pkg. 10 oz. pouch | 8 to 9 7 to 8 |
Lima beans | Remove beans from shell, wash thoroughly | 1 lb. 2 lbs. | 10 to 12 14 to 16 | 10 oz. pkg | 6 to 8 |
| Beets | Scrub beet with a brush to remove dirt. Leave 1 inch of top attached to beet. Peel and cut off stem after beets are cooked | whole 4 Medium | 14 to 18 | ||
| Broccoli | Wash carefully, removing large outer leaves and tough portion of stalk. Slit stems to speed cooking. | 1 1/2 lb. | 10 to 14 | 10 oz pkg | 8 to 9 |
| Brussels Sprouts | Discard wilted out leaves, wash thoroughly. Cut off stem. | 1/2 lb. 1 lb. | 5 to 8 7 to 9 | 8 oz pkg 10 oz pkg | 6 to 8 6 to 8 |
| Cabbage | Wash and remove any wilted outside leaves. Add a little vinegar or lemon juice to red cabbage to retain color. | Shredded 1/2 medium 1 medium | 5 to 7 8 to 11 | ||
| Carrots | Scrape or peel with vegetable peeler to remove thin layer of outer skin. Cut off tops and tips. Leave whole, slice, dice, or sliver. Fresh, young, tender carrots microwave best. | sliced, diced, slivered 2 medium 4 medium 6 medium | 4 to 6 7 to 10 9 to 12 | diced or whole | 8 to 10 |
| Cauliflower | Remove outer leaves and excess part of stem. Wash thoroughly, leave whole or cut into flowerets. | broken into flowerets 1 medium whole 1 medium 1 large | 7 to 9 8 to 10 12 to 15 | 10 oz pkg | 5 to 8 |
| Celery | Separate stalks and wash thoroughly. Cut off base and any blemishes. Slice or cut into strips. | 1- inch slices or strips 6 stalks | 8 to 10 | ||
| Corn (Kernel) | Remove husk and silk, trim ends. Wash thoroughly. Cut corn off cob using a sharp knife. | 1 1/2 cups 3 cups | 6 to 7 7 to 8 | 10 oz pkg | 5 to 8 |
| Eggplant | Wash and peel tough skin areas. Cut off stem. Leave whole, slice, or dice. Important: Pierce or prick skin if cooked whole | Sliced or diced 1 medium whole 1 medium | 5 to 7 6 to 8 | ||
| Okra | Wash thoroughly and cut off stems | whole 1/2 lb. sliced 1/2 lb. | 4 to 6 3 to 5 | 10 oz pkg | 7 to 9 |
| Onions | Peel and quarter | 8 small 2 large 4 large | 6 to 8 6 to 8 8 to 12 | ||
| Peas, Black-Eyed | Frozen 10 oz. pkg | 9 to 11 |
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