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Recetario de cocción de verduras frescas
16
Todas las verduras deberán ser cocinadas en recipientes con tapa o cubiertos
con plástico especial para microondas
Verdura Cantidad Método Tiempo cocción
aprox. (según gusto) max. potencia
Alcachofa 2 Añadir agua y 1 pizca de sal. Tapar 5 - 8 min.
4 11 - 13 min.
Espárragos 450 gr Añadir agua. Remover cada 3 min. Tapar 3 - 7 min
Judías verdes 450 gr. Añadir agua. Remover cada 4 min. Tapar. 8 - 12 min.
Col troceada 450 gr. Lavar, quitar hojas externas y cortar en cuartos 6 - 8 min.
Añadir agua y tapar.
Zanahorias 200 gr Pelar y cortar. Añadir agua y tapar 3 - 6 min.
Coliflor 1. Cortar dejando cogollitos. Añadir agua y tapar 8 - 10 min.
Calabacín 450 gr Cortar en rodajas y poner aceite o mantequilla 5 - 8 min.
Remover cada 4 min. Tapar
Calabacín 450 gr Pínchelos. Envuélvalos en papel de cocina 7 - 10 min.
entero Remover cada 4 min.
Apio trozeado 2 tazas Cortar. Añadir 1/2 litro de agua. Remover a mitad 3 - 6 min.
4 tazas de cocción. 8 - 10 min.
Setas 230 gr. Añadir aceite o mantequilla y tapar. 2 - 3 min.
Remolacha 450 gr Añadir 1/2 taza de agua. Remover a mitad de 13 - 18 min.
cocción.
Guisantes 4 tazas Pelar. Añadir agua y remover cada 3 min. 7 - 10 min.
Patatas asadas 2 Haga varias incisiones en la patata con un 6 - 8 min
4 tenedor. Envuélvalas en papel de cocina y deles 10 - 15 min.
la vuelta de vez en cuando.
Brécol Colocar en un recipiente. Añadir agua. Tapar 5 - 9 min.
Maiz
2 panochas
Pele las panochas, añada 2 cucharadas de agua. 5 - 9 min.
Espinacas 450 gr. Limpiar, pelar y partir. añadir agua y tapar 5 - 8 min
Batatas 2 Haga varias incisiones en la patata con un tenedor. 5 - 10 min
4 Envuélvalas en papel de cocina y deles la vuelta 7 - 13 min.
de vez en cuando.
4WG324-ES 11/5/01 09:07 Página 16
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