PREPARATION INSTRUCTIONS:
STEAMKETTLE OR STOCK POT METHOD
1. FROZEN CAULIFLOWER:
A. BRING WATER TO A BOIL IN A STEAM-JACKETED KETTLE OR STOCK POT.
B. ADD SALT.
C. TO PREVENT BREAKING UP, PLACE VEGETABLES IN WIRE BASKET AND IMMERSE IN
BOILING WATER.
D. RETURN TO A BOIL; COVER.
E. REDUCE HEAT; COOK GENTLY FOR 4 TO 8 MINUTES OR UNTIL VEGETABLE IS JUST
TENDER.
2. FROZEN PEAS AND CARROTS:
A. BRING WATER TO A BOIL IN A STEAM-JACKETED KETTLE OR STOCK POT.
C. ADD VEGETABLES; STIR WELL.
D. RETURN TO A BOIL; COVER.
E. REDUCE HEAT; COOK GENTLY FOR 6 TO 8 MINUTES OR UNTIL VEGETABLE IS JUST
TENDER.
3. COMBINE COOKED VEGETABLES; TOSS LIGHTLY; PLACE IN SERVING PANS.
OPTION: USING A VERTICLE STEAMER...PRESSURE STEAM 6-8 MINUTES.
NOTE: STEAM FOR A MINIMAL AMOUNT OF TIME, SO YOUR VEGETABLES EMERGE "AL DENTE" CRISP INSIDE AND TENDER OUTSIDE TO MAXIMIZE THEIR NUTRITIONAL VALUE.
