Cooking vegetables is not a complicated thing, you just put them in hot water and when they are soft then they are done, but it’s actually a good idea to know more or less the times some vegetables take to cook.
Firstly, it helps you to plan your cooking time and ensure that all the components of your meal are ready at the same time. For example, if you know that it takes 20 minutes to roast a particular vegetable, you can start cooking it at the appropriate time so that it’s ready when the rest of your meal is ready.
Also, knowing how long a vegetable takes to cook can help you to avoid overcooking or undercooking it. If you know that a vegetable only takes 5 or 30 minutes to cook, you can keep a close eye on it and make sure that you take it off the heat as soon as it’s done and cook it for the appropriate amount of time.
Cooking Times for Vegetables (em minutes)
| Ingredients | Boiled | In Vapor | Pressure Cooked | Roasted | Microwaves |
|---|---|---|---|---|---|
| Pumpkin | 10 to 15 | 10 to 15 | 8 to 12 | 40 | 5 to 8 |
| Artichoke | 20 to 30 | * | 10 to 12 | * | 5 to 7 |
| Leek | 10 to 12 | 10 to 12 | 8 to 10 | 12 to 15 | 4 to 5 |
| Potato | 15 to 20 | 18 to 22 | * | 40 to 45 | 8 to 12 |
| Sweet Potato | 15 to 20 | 18 to 22 | 10 to 15 | 40 to 45 | 9 to 11 |
| Young Potato | 15 to 20 | 18 to 22 | * | 25 to 30 | 9 to 11 |
| Eggplant | 5 to 8 | 5 to 7 | * | 15 to 20 | 7 to 9 |
| Beet | 20 to 30 | 45 to 50 | 15 to 25 | 35 to 40 | * |
| Broccoli | 4 to 6 | 10 to 12 | 2 | 6 to 8 | * |
| Onion | 15 to 20 | 15 to 20 | * | 30 to 40 | 7 to 9 |
| Carrot | 7 to 10 | 8 to 12 | 3 to 5 | 25 to 30 | 5 to 9 |
| Parsnip | 9 to 15 | 9 to 15 | 6 to 12 | 25 to 30 | 5 to 6 |
| Chayote | 10 to 15 | 15 to 20 | 5 | * | * |
| Summer Squash | 5 to 10 | 5 to 7 | * | * | 4 to 6 |
| Mushroom | * | * | * | 5 to 10 | 4 to 6 |
| Cabbage | 10 to 20 | * | 5 | * | * |
| Brussels Sprout | 8 to 12 | 8 to 12 | 10 to 15 | 12 to 15 | 5 to 6 |
| Cauliflower | 8 to 12 | 8 to 12 | 4 to 10 | 15 to 20 | 8 to 10 |
| Pea | 4 to 5 | 6 to 7 | * | * | 6 to 7 |
| Asparagus | 6 to 8 | 6 to 8 | 2 | 10 to 12 | 8 to 10 |
| Spinach | * | 5 to 8 | * | * | 4 to 6 |
| Broad Beans | 15 to 20 | * | * | * | * |
| Green Beans | 6 to 8 | 10 to 12 | 1 to 3 | * | 8 to 10 |
| Corn | 5 to 7 | 5 to 7 | 4 | * | 2 to 4 |
| Turnip | 20 to 25 | 15 to 20 | 11 to 16 | 30 to 35 | 6 to 8 |
| Bell Pepper | 4 to 6 | * | * | 15 to 20 | 3 to 4 |
| Okra | 8 to 10 | 6 to 8 | 5 to 8 | 10 to 15 | 7 to 9 |
| Tomato | 5 to 10 | 10 | * | 25 to 45 | 2 to 3 |
* Not Recommended, some ingredients don’t stand up well to high temperatures or don’t cook well with this technique.
If there is a vegetable missing in the list, just tell me on the comments and ill try and figure out its cooking times, this list is always a work in progress! ;D
