Cuisinart TCS-65 Instructions and Recipes - Page 8

Food Quantity/Yield Vegetables Broccoli 1 to 1-1/2 pounds florets 1 to 1-1/2 pounds spears (use both trays for larger amounts) Brussels Sprouts 1-1/4 pounds Carrots Cauliflower Corn on the Cob Whole baby carrots, 1 or 2 pounds Cut carrots 1 pound sliced 2 pounds sliced 1 pound julienned (use both trays for larger amounts) 8 ounces, trimmed and cut into florets 1 to 1-1/2 pounds, trimmed, cut into florets Whole head, leaves trimmed (use both trays for larger amounts) 3 - 4 ears fresh corn 6 - 8 ears fresh corn Green Beans, French cut (string beans/ wax beans) 1 pound 1-1/2 pounds 2 pounds (use both trays for larger amounts) Steaming Time Cook's Notes 8 - 10 minutes (crispy) 10 - 16 minutes 10 -15 minutes 16 - 20 minutes 10 - 12 minutes 14 - 16 minutes 7 - 10 minutes • Choose bunches with deep strong color (emerald green to green with purple) and tight florets. • If steaming for salads, steam until broccoli just turns bright green; refresh immediately in iced water and drain before using. • Smaller sprouts are more tender; look for small, bright green compact heads. • Slice off bottom, peel off outer leaves, then cut an "x" in the bottom of each sprout. • Peel and slice or julienne carrots. • For ease, use Cuisinart® Food Processor 4 mm slicing disc or 3 mm julienne disc. 10 - 13 minutes 15 - 18 minutes 18 - 22 minutes 9 - 12 minutes 11 - 15 minutes 10 - 12 minutes 12 - 15 minutes 14 - 16 minutes • Choose cauliflower with compact florets, and no discoloration of florets or leaves. • Broccoflower (a hybrid of cauliflower and broccoli) will require cooking times similar to cauliflower. • 4 ears in each steamer tray • Select crisp, slender bright green beans. • Best when steamed until crisp-tender. • If beans are to be used for a salad, steam until just bright green, refresh immediately with iced water, and drain completely before dressing. 8