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| Vegetable |
How do you cook it? |
Good companions
(to garnish, season,
combine) |
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Artichoke
1 each serving |
Trim, boil whole in acidulated
water, 30 to 50 minutes,
or until tender. |
Garlic, olive oil, lemon
juice, dill. |
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Asparagus
1 lb, serves 2 |
Boil or steam, whole or
sliced; cook until tendercrisp
- 3 to 15 minutes. |
Dill, tarragon, lemon
juice, nutmeg, parsley,
chopped hard cooked egg,
slivered almonds. |
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Beans, green
or wax
11/2 lbs,
serves 6 |
Boil whole, split, sliced,
or chopped, 10 to 25 minutes. |
Onion, garlic, bay,
savoury, dill, rosemary,
thyme, nutmeg, chili powder,
anchovies, mushrooms. |
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Beans, Lima
3 lbs, serves 4 |
Shell, boil 20 to 30
minutes. |
Parsley, savoury, corn,
chives, crisp bacon. |
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Beetroot
2 lbs, serves 4 |
Whole or shredded; boil,
steam, or bake. Combine
with celery. |
Tarragon, dill, vinegar,
mustard, caraway, cloves. |
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Broccoli
2 lbs, serves 4 |
Steam or boil 10 to 15
minutes. May cook thinly
sliced stems separately. |
Garlic, lemon, thyme,
oregano, olive oil,
chopped egg, slivered
almonds, crisp bacon. |
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Brussels
1 lb, serves 4 |
Boil, whole or halved, 8
to 15 minutes. |
Savoury, oregano, vinegar,
lemon, olive oil,
onions, chestnuts, mushrooms. |
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Cabbage
1 lb, serves 4 |
Shred and cook 4 to 8
minutes; or quarter and
cook 6 to 10 minutes; or
wilt with bacon. |
Dill, caraway, curry, tarragon,
oregano, paprika,
onion, parsley, nutmeg. |
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Cabbage, red
1 lb, serves 4 |
Cook with apple, onion,
and wine or vinegar. |
Caraway, dill, cloves, allspice,
wine vinegar, red
wine, apple. |
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Carrots
1 lb, serves 4 |
Slivered, shredded, sliced,
shaved, shoestring, or
whole. Boil or steam. |
Slivered, shredded, sliced,
shaved, shoestring, or
whole. Boil or steam. |
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Cauliflower
1 large head serves 6 |
Whole, broken into flowerettes,
or sliced; boiled or
steamed 4 to 25 minutes. |
Rosemary, parsley,
savory, caraway, basil. |
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Celery
1 large bunch serves 4 |
Raw, steamed or braised,
10 to 18 minutes. |
Tarragon, parsley, caraway,
rosemary, onion,
chives, chili powder,
almonds. |
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Chinese cabbage
11/2 lbs,
serves 4 |
Slice crosswise – 1 inchthick
slices at base, larger
from leafy sections. Toss
in hot oil, cover and
steam just until tendercrisp,
adding water if necessary. |
Bits of fried pork, garlic,
vinegar. |
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Corn
1 or 2 ears serves 1 |
Boil or steam on the cob,
4 to 6 minutes; sauté off
the cob; roast on cob, 10
to 20 minutes. |
Fresh ground pepper, chili
powder, garlic butter,
oregano. |
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Cucumber
1 medium serves 2 |
Usually served raw, but
may be cooked 5 to 10
minutes, fried, or stuffed
and baked. |
Chives, parsley, dill weed,
dill seed, onion, burnet. |
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Eggplant
1 medium serves 4 |
Fried, baked, boiled,
steamed. |
Basil, oregano, dill, rosemary,
allspice, bay,
savoury, olive oil, cheese,
bacon. |
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Endive
1 head serves
2 or 3 |
Raw, or braised until it is
tender. |
Butter, bacon, tarragon,
chives, basil. |
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Kohlrabi
1 medium serves 1 |
Remove leaves, peel, cube
or slice. Cook covered in
small amount boiling salted
water until tender. |
Snipped parsley, chives,
celery seed. |
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Leeks
1 stalk serves 1 |
Braised until tender;
boiled, 15 to 35 minutes. |
Bay, oregano, black
pepper, parsley. |
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Lettuce, various
1 medium head serves
2 or 3
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Usually raw. Shred and
wilt, or braise until tender;
stuff, roll and braise. |
Parsley, chives, tarragon,
chervil, blue cheese, any
delicate herb. |
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Onions
1 lb, serves
3 or 4 |
Boiled whole, 15 to 40
minutes; baked; fried;
French fried; braised. |
Basil, sage, thyme,
oregano, ginger, paprika,
almonds. |
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Parsnips
1 lb, serves
2 or 3 |
Boiled; or parboiled and
fried until tender. |
Lemon, butter, parsley. |
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Peas
3/4 lb, serves 1 |
Steamed or boiled |
Basil, onions, mint, barrage,
marjoram, tarragon,
thyme, cinnamon, cumin. |
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Peppers, green
1 large serves
1 or 2 |
Raw, fried, stuffed and
baked, steamed. |
Garlic, olive oil, oregano,
rosemary, onion, basil. |
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Potatoes, white
1/2 lb, serves 1
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Boiled, fried, baked.
French fried; 20 to 40
minutes, or until tender. |
Onion, garlic, basil, bay,
parsley, chives, caraway,
dill, sesame seeds, poppy
seeds, thyme. |
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Radishes
1 bunch
serves 2 |
Cook whole with or without
tops, covered, in small
amount boiling salted
water until tender. |
Salt, pepper, caraway,
chives. |
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Rhubarb
l lb, serves 4 |
Trim ends, cut in 1 to 2
inch pieces. Simmer, covered,
with 1/3 cup water,
½ cup sugar for
1 pound
rhubarb until tender. |
Brown sugar, nutmeg,
mace, cinnamon, ginger,
orange peel. |
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Spinach/other greens
1 lb, serves 2
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Steam until wilted. |
Mushrooms, dill, nutmeg,
bacon, basil, tarragon,
lemon, hard cooked egg,
vinegar. |
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Squash, winter
1 lb, serves 2
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Boiled and mashed, baked
until tender. |
Cinnamon, allspice, dill,
maple or brown sugar,
cloves, chives, parsley. |
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Tomatoes
1 lb, serves 2 |
Raw, stewed, fried or
baked. |
Onion, green pepper,
garlic, basil, black pepper,
oregano. |
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Turnips
1 lb, serves 2 |
Boiled, and mashed,
sliced, or diced. |
Dill weed, onion, rosemary,
basil, black pepper,
fennel. |
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Zucchini
(summer squash)
1 lb, serves 2 |
Boiled and mashed,
sautéed or French fried. |
Garlic, lemon, olive oil,
dill, oregano, fennel, caraway. |
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How to prepare for freezing |
Artichoke
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Pull off coarse outer bracts. Cut about 1 inch off tops,
and trim stems. Wash thoroughly.
Blanching time: 8 to 10 minutes; add 3 teaspoons citric
crystals or ½ cup lemon juice to every 2 quarts blanching
water. Cool quickly, drain, and pack.
Note: After blanching, artichokes, may be stuffed with
a filling such as cheese or bread crumbs before freezing. |
| Asparagus |
Asparagus, toughens and loses flavour rapidly after harvest,
so freeze promptly for best results. Trim stalks; use
only tender portion.
Blanching time: 2 to 4 minutes, depending on thickness
of stalk. Cool quickly, drain, and pack. |
Beans, green
or wax
|
Select tender, stringless beans. Wash well and remove
ends. Cut in 1-inch lengths or slice length-wise (Frenchcut).
Blanching time: 1½ minutes. Cool quickly, drain, and
pack. |
Beans, Lima
|
Remove beans from pods. Wash and sort for size.
Blanching time: 2 to 3 minutes, depending on size.
Cool quickly, drain, and pack. |
Beetroot
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For small tender whole beets, wash and peel. Blanching
time: 5 minutes. For mature beets, wash, cook until
tender, then peel; slice or dice before freezing. Cool
quickly, drain, and pack. |
Broccoli
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Wash thoroughly. Trim off large leaves and woody stem
ends. Cut to serving size pieces. Split large stalks to
½-inch thickness.
Blanching time: 2 to 3 minutes. Cool quickly, drain,
and pack. |
Brussels Sprouts
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Trim off outer leaves. Wash well.
Blanching time: 3 to 4 minutes. Cool quickly, drain,
and pack. |
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Carrots |
Wash and scrape well. Cut in 1/3-inch dice. Very small
carrots may be left whole.
Blanching time: 2½ minutes for diced, 3 to 5 minutes
for small whole carrots. Cool quickly, drain, and pack. |
| Cauliflower |
Wash, and break onto serving size pieces.
Blanching time: 3 minutes. Cool quickly, drain, and
pack. |
| Celery |
Use crisp, tender celery. Trim, cut into 1-inch lengths.
Blanching time: 3 minutes. Cool quickly, drain, and
pack.
Note: Frozen celery can be used only in cooked dishes. |
| Chinese Cabbage |
Discard outside leaves, cut off stems. Cut through center
of each stalk half way up stalk. Next, cut both stalk
portions and upper leaf portions into 2-inch wedges.
Blanching time: 1 minute for leafy parts, 1½ minutes
for stalk portions. Cool quickly, drain, pack. |
| Chives |
Wash and chop. Blanching not necessary. Package in
small containers that are easy to open to remove small
portions.
Note: Use frozen chives within 2 months. |
| Corn |
Use slightly immature yellow varieties of corn with
fully developed kernels. Husk and de-silk. For corn-onthe-
cob, blanching time: 5 to 8 minutes. Cool thoroughly,
drain, package in freezer bags or wrap each ear separately
in freezer wrap. For cut corn, blanching time: 1½ minutes,
on the cob. Chill thoroughly, then cut kernels from
cob; pack. |
| Eggplant |
Peel, slice in 1/3-inch slices, or dice. Blanching time: 4
minutes. To prevent darkening, dip in acid solution after
blanching, using 1 teaspoon citric acid crystals or ½ cup
lemon juice in 2½ pints cold water. Cool thoroughly,
pack. |
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| Kohlrabi |
Choose young small roots 2 to 3 inches in diameter. Cut
off tops. Wash, peel, and dice.
Blanching time: 1½ minutes. Cool quickly, drain, and
pack. |
| Parsnips |
Cut off tops, wash, and peel. Slice lengthwise in
½ -
inch-thick slices.
Blanching time: 2 minutes. Cool quickly, drain, pack. |
| Peas |
Shell and sort peas; wash well.
Blanching time: ½ to 1 minute. Cool quickly, drain,
and pack. |
| Peppers, green or red |
Wash well. Remove stem and seeds. Cut in halves,
slice, or dice. Do not blanch. Package in small containers
for convenience.
Note: Extra portions of canned pimientos can also be
frozen. |
| Rhubarb |
Wash but don’t peel. Cut into ½ - to 1-inch slices. Pack
in containers, seal, and freeze. Or, if you want them
long, wrap in freezer paper, cellophane, or aluminum
foil. |
| Spinach, other greens |
Use young tender leaves. Wash thoroughly.
Blanching time: 1½ minutes. Cool quickly, drain, pack.
(Use same directions for kale, chard, Chinese mustard
greens, wild greens) |
| Squash summer |
Use young, tender squash. Wash and cut into ½ -inch
slices.
Blanching time: 3 minutes. Cool quickly, drain, pack.
(Frozen summer squash varieties are acceptable, but
somewhat difficult to prepare without over-cooking). |
| Squash winter |
Cut into chunks, peel, then cook until soft in small
amount of water. Mash. Cool and pack. |
| Tomatoes |
Can only be frozen as tomato puree for use in soups and
sauces, or as tomato sauce. |
Turnips &
Rutabagas |
Cut off tops, peel, and dice.
Blanching time: 1 minute. Cool quickly, drain, and
pack. |
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Baking Ingredients 
