Vegetables

Unit: 1.5 quart Saucepan, Salad Machine and 5 Qt Bowl
Ingredients:
Fresh Broccoli
Corn on the Cob
Red Bell Pepper
1 lb Carrots

Cut Carrots on #4 Blade on the Machine. Pour in the bottom of the pan and arrange Broccoli, pepper and corn on top. Pour a cup of water on top and drain. Open the whistle and cover. Turn heat to medium. When pan whistles, remove from heat and let them stand 2-5 minutes or until desired tenderness is achieved.

NOTE: Putting the carrots in the bottom every time you cook fresh vegetables is a required step, then layer the other vegetables on top due to the carrots retaining a little moisture. When cooking FROZEN vegetables, you can just fill the pan and put 2 tablespoons of water on top and Do Not add the cup of water. You need to put a mixture of different types of vegetables when cooking frozen, especially corn which can scorch due to high starch content. Just make sure the bottom doesn't have any open spots. Fill pan side to side and bottom to top, open whistle and turn to medium.

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