Frozen Vegetables

by Sara Finkel

Vegetables should be covered with a standard microwave cover or a paper bag with a slit on top so the steam can escape.

Add 2 tablespoons water, salt and pepper to taste, and 1 tablespoon vegetable oil or butter to the vegetables.

Asparagus spears 6–7 minutes
Broccoli florettes 6–7 minutes
Baby carrots 7 minutes
Cauliflower florets 5 minutes
Corn on the cob:
1 ear: 4½ minutes
2 ears: 6 minutes
4 ears: 11 minutes
Whole kernel corn 5 minutes
Green beans 6–7 minutes
Mixed vegetables 5–5½ minutes
Peas 3½ minutes
Peas and carrots 4–5 minutes
Spinach, chopped 5–5½ minutes

Comment

by Sara Finkel More articles... |

Sara Finkel is a renowned chef, caterer and food columnist whose outstanding recipes and culinary expertise have delighted Jewish homemakers for decades. Her first cookbook, Classic Kosher Cooking (Targum Press), became an all-time favorite worldwide, and her latest release, Classic Kosher Cooking Vol. 2: Simply Delicious: Winning Recipes for Every Day and Holidays (Targum Press) was an instant bestseller, already in its second printing.

The content on this page is copyrighted by the author, publisher and/or Chabad.org, and is produced by Chabad.org. If you enjoyed this article, we encourage you to distribute it further, provided that you comply with the copyright policy.

Microwave Cooking


	Stuffed Potatoes


	Long Grain Rice


	Ratatouille


	Meatballs In Spaghetti Sauce


	Microwave Baked Fish


	Frozen Vegetables


	Butterscotch Marble Squares


	Strawberry Sauce


	Brownies


	Applesauce

More articles on
		Food; Eating (243 articles)