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GROENTEN
1. Snijd de dikke en harde stronk van broccoli, kool en bloemkool af.
2. Kook groene bladgroente zo kort mogelijk met stoom omdat dit zeer snel zijn
kleur verliest.
3. Strooi zout op de groente na het stoomkoken, zodoende komt u tot betere resul-
taten.
4. Diepgevroren groente mag vóór het koken met stoom niet ontdooid worden.
5. U kunt ook specerijen mee met de groente koken om deze te kruiden.
6. Controleer de kookgraad van de groente doordat u met een mes in de groente
prikt.
Groenten Type Gewicht /
stuk
Kooktijden Informatie
Artisjokken Vers 3 medium
sized
46 – 51 Snijd de steel af
Asperge Vers
Diepgevroren
400 g
400 g
14 – 16
17 – 19
De stengels kruisen,
opdat de stoom
verdeeld kan worden
Broccoli Vers
Diepgevroren
400 g
400 g
17 – 19
19 – 22
Wortelen, in
partjes
Vers 400 g 21 – 23 Na de helft van de
kooktijd omroeren
Bloemkool Vers 400 g 17 – 19 Na de helft van de
kooktijd omroeren
Spinazie Vers
Diepgevroren
250 g
250 g
9 – 11
19 – 21
Na de helft van de
kooktijd omroeren
Bonen Vers 400 g 19 – 21 Na de helft van de
kooktijd omroeren
Erwten Vers
Diepgevroren
400 g
400 g
11 – 13
16 – 19
Na de helft van de
kooktijd omroeren
Aardap-
pelen,
gesneden
Vers 400 g 21 – 22
31


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