Recipe: How to Steam Fresh Vegetables with Cooking Times (1982)

QUICK GUIDE TO STEAMING FAVORITE VEGETABLES

"For an easy, low-in-calories way to prepare the season's harvest, think steam. Steamed vegetables retain color and nutrients - and taste fantastic! To begin, fill steamer with three-fourths to one inch water. Insert steamer basket or trivet and add vegetables; over high heat, heat water to boiling. Reduce heat to medium-low; cover steamer and cook for time indicated below or until tender. After cooking, season with lemon juice, butter or margarine, salt, and pepper as desired."

Artichokes - 2 medium size, whole- 40 minutes
Asparagus - 1 pound, whole- 10 minutes
Beans, green and wax- 1 pound, whole- 15 minutes
Beets- 3 medium size, sliced- 20 minutes
Broccoli- 1 bunch, spears- 12 minutes
Brussels sprouts- 1 container, whole- 15 minutes
Cabbage- 1 small head, quartered- 40 minutes
Carrots- 1 pound, whole- 15 minutes
Carrots- 1 pound, thinly sliced - 8 minutes
Cauliflower- 1 medium head, flowerets- 15 minutes
Celery- 1 small bunch, sliced- 20 minutes
Corn-on-the-cob- 2 ears- 5 minutes
Kohirabi- 2 medium size, sliced- 25 minutes
Onions (white) - small, 1/2 pound- 12 minutes
Peas, green- 1 pound, shelled- 10 minutes
Potatoes - 4 small, whole and unpeeled- 30 minutes
Rutabaga- 1 medium size, diced- 25 minutes
Spinach- 1 (10 ounce) bag- 5 minutes
Squash, butternut, acorn, or spaghetti - 1 medium, halved and seeded- 40 minutes
Squash, yellow straightneck - 2 medium size, sliced- 5 minutes
Squash, zucchini - 2 medium size, sliced- 5 minutes
Turnips - 2 medium size, sliced- 15 minutes

From: Recipelink.com
Source: Magazine recipe clipping: Good Housekeeping magazine, August 1982