Steamed times for vegetables

Steamed is a popular and reliable way to prepare vegetables. Below you'll find standard cooking times to help you achieve the right doneness.

Food	Cooking time (min)
Artichoke	20-25
Asparagus	5
Broccoli	8
Brussels sprouts	5-15
Calçots	25-40
Carrot	20
Celery	15-20
Col	9-12
Cucumber	15
Eggplant / Aubergine	15-20
Fennel	25-30
Fresh peas	20-25
Green beans	15-20
Leeks	15-20
Mushrooms / Button mushrooms	4-5
Potato	20-45
Pumpkin	20
Radishes	5-20
Red onion	25-30
Salad tomato	10
Snow peas / Mangetout	5
Spinach	5
Sweet potato	20-45
Swiss chard (leaf)	5-8
Swiss chard (stem)	5-20
Turnips	20
Yellow onion / Dry onion	25-30
Zucchini / Courgette	15

Note: Cooking times may vary slightly depending on the size, weight, and thickness of the food, as well as equipment and altitude. Always check doneness.

Steamed works well for vegetables because it helps balance flavor, texture, and convenience. For consistent results, keep pieces uniform in size and avoid overcooking. If you're unsure, start with the lower end of the time range and test doneness, then adjust as needed.

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