Millerhaus

Vegetables

Cabbage Carrots Cauliflower RECEIP
Cabbage
Remove wilted leaves from cabbage.
Cut in 1/4” strips. Place in pan to fit quantity. Cover with cold water. Let stand a few minutes to crisp. Drain all but 1/4” of water. Cover. Place over medium heat until steam valve whistles. Cook 10-15 minutes. Season with salt, pepper, and butter.

Carrots
Wash and scrub well. Remove ends. Cut i 1/4” rounds. Place in pan to fit quantity. Cover with cold water, let stand a few minutes to crisp. Drain all but 1/4” of water. Cook in covered pan over medium heat until steam valve whistles. Reduce heat to low and cook 15-20 minutes. Season to tasted cut in 1/4 with salt and butter.

Cauliflower
Remove leaves, cut off stalk and crisp 10 minutes in cold, salt water. Drain all but 1/4” water. Loosen flowers and cook cauliflower in covered vegetable pan to fit, on medium heat until steam valve whistles. Reduce heat to low and cook 15-20 minutes. Season to taste with salt and butter.

Corn on the cob
Select young tender ears; remove husks and silk. Pour in 1/4” water and line bottom of roaster pan with several layers of inner husks. Place corn in layers on husks sprinkling each layer with salt. Cover, cook over medium heat until steam valve whistles. Reduce to low and cook 10-12 minutes or until tender, depending on age of ears.


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