THE VIRGINIAN-PILOT
Copyright (c) 1996, Landmark Communications, Inc.
DATE: Thursday, February 22, 1996 TAG: 9602210044
SECTION: FLAVOR PAGE: F1 EDITION: FINAL
COLUMN: Morsels
SOURCE: Ruth Fantasia
LENGTH: Medium: 95 lines
``I COULDN'T survive without my microwave,'' said Bob Paul, a reader who recently called our offices. ``It's just so convenient.''
When cooking for one or two people, microwaving can save time, money and messy clean-up, particularly when vegetables are on the menu. It's also healthful, preserving nutrients without the need for fatty or high-calorie sauces.
That was the reason for Paul's call. He wanted instructions for microwaving asparagus and corn before the warmer seasons brings the best produce to market.
Here are a few tips to keep in mind when microwaving:
Microwaves steam vegetables in most instances, especially when you add liquid.
Placing the thicker parts of the vegetables toward the outside of the pan results in more even cooking.
You can substitute broth for water to add flavor.
Always microwave vegetables on high power.
Here are instructions for microwaving particular vegetables, culled from ``Betty Crocker's New Choice Cookbook'' (Prentice Hall, 1993); the ``International Produce Cookbook & Guide'' by Marlene Brown (Price Stern Sloan, 1989); and ``Crazy for Corn'' by Betty Fussel (HarperPerennial, 1995):
Asparagus - Place 1 pound asparagus in a shallow dish. Add 1/4-cup water and cover with plastic wrap, leaving one corner uncovered so steam will escape. Microwave for 2 to 4 minutes, turning once.
Broccoli - Place 1 1/2 pounds broccoli spears, or 1-inch pieces, in a shallow pan with 1 cup water. Cover with lid or plastic wrap, vented at one corner, and microwave for 9 to 14 minutes, stirring every 5 minutes. Let stand for 5 minutes.
Cabbage - Microwave cabbage wedges in a shallow dish with 3 tablespoons water (or the broth from a corned beef) for 6 to 8 minutes.
Cauliflower - Place 2 pounds whole cauliflower or florets in a shallow pan with 1/4 cup water. Cover with lid or plastic wrap, vented at one corner, and microwave for 12 to 14 minutes, stirring every 6 minutes. Let stand for 1 minute.
Corn - Cook corn with the husks on and rubbed with olive oil or butter if desired. For one ear, cook for 2 to 3 minutes. For two ears, cook 5 to 8 minutes. If cooking more than two ears, the microwave won't save time.
When cooking husked corn, place in a shallow pan with 3 tablespoons water, cover loosely and microwave as directed above.
Eggplant - Place sliced or chopped eggplant with 1/4 cup water in a loosely covered dish. Microwave for 3 to 5 minutes.
Fennel - Place trimmed fennel in a shallow dish with 1/4 cup water. Cook, loosely covered, for 7 to 9 minutes and allow to stand for 3 minutes.
Greens - Wash 1/2 pound torn greens and place in a shallow dish with the water that clings to them. Loosely cover dish and microwave 4 to 7 minutes, depending on variety. This method works for mustard, beet and turnip greens, fiddlehead ferns, collards, dandelions and kale.
Jicama - Microwave 1 pound jicama in a shallow, loosely covered dish with 2 tablespoons water for 1 to 2 minutes.
Kohlrabi - Place 1 pound kohlrabi with stems in a shallow baking with 1/4 cup water. Lightly cover with plastic wrap. Microwave for 3 1/2 to 5 minutes and let stand for 3 minutes or until tender.
Leeks - Place whole or sliced on a shallow dish with 1/4 cup chicken broth or water. Cover loosely and microwave 7 to 9 minutes for whole leeks and 3 to 5 minutes for slices.
Mushrooms - Microwaving is not recommended.
Okra - Arrange pods in a shallow dish with 1/4 cup water. Cover loosely and microwave on high for 4 to 6 minutes. Let stand 3 minutes.
Parsnips - Place slices in a shallow dish with 1/4 cup water. Cover loosely and microwave on high for 2 1/2 to 4 minutes. Let stand 3 minutes.
Pea pods - Microwave on high, loosely covered, with 2 tablespoons water for 2 to 3 minutes or until crisp-tender.
Potatoes - Place small, whole potatoes or sliced large potatoes in a shallow dish with 1/4 cup water. Microwave for 4 to 5 minutes, turning once. Let stand 3 minutes. For a large, whole potato, pierce with a fork and cook whole for 5 minutes. Let stand 5 minutes.
Rutabagas - Microwave chopped rutabaga in a loosely covered shallow dish with 1/4 cup water for 9 to 11 minutes. Let stand 3 to 5 minutes.
Hard-shelled squash - Place halves or quarters, cut-side-up, with 1/4 cup water in a loosely covered shallow dish. Cook for 5 to 13 minutes, depending on size, turning once. Let stand 3 minutes.
Soft-shelled squash - Place sliced or chopped squash with 1/4 cup water in a loosely covered shallow dish. Cook for 2 to 4 minutes, turning once. Let stand 3 minutes.
Turnips - Microwave cubed turnips in a loosely covered shallow dish with 2 tablespoons water for 8 to 10 minutes. Let stand 3 minutes. ILLUSTRATION: FILE PHOTO
Microwaving vegetables preserves nutrients without the need for
fatty or high-calorie sauces.
by CNB