Boiled times for vegetables
Boiled 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 | 10-25 |
| Beetroot | 20-40 |
| Broccoli | 3-6 |
| Brussels sprouts | 8-10 |
| Calçots | 20 |
| Carrot | 10-25 |
| Cauliflower | 8-10 |
| Celery | 10 |
| Col | 6-10 |
| Cucumber | 5-10 |
| Eggplant / Aubergine | 5-15 |
| Fennel | 7-15 |
| Fresh broad beans | 10-15 |
| Fresh peas | 15-20 |
| Frozen peas | 5-7 |
| Green beans | 15-20 |
| Leeks | 10-15 |
| Peppers | 20 |
| Potato | 20-35 |
| Pumpkin | 20-25 |
| Pumpkin | 15-25 |
| Radishes | 10-15 |
| Red onion | 20 |
| Salad tomato | 3-8 |
| Snow peas / Mangetout | 2-5 |
| Spinach | 5-10 |
| Sweet potato | 20-25 |
| Swiss chard (leaf) | 5-8 |
| Swiss chard (stem) | 20 |
| Turnips | 10-25 |
| Yellow onion / Dry onion | 20 |
| Zucchini / Courgette | 5-10 |
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.
Boiled 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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