Full Steam Ahead! The freshest, most healthful way to speed dinner to the table. By Nancy Ross Ryan

A funny thing happened to me on my way to an interview: I realized I knew nothing -- zilch, zip, zero -- about steaming. The interview was with Stephanie Lyness, author of The Art of Cooking with Steam (William Morrow and Co. 1995), her translation of the late French chef and restaurateur Jacques Maniere's Cuisine a la Vapeur. Maniere revered vegetables, calling them "the flowers of the food world," and the longest chapter of the book is devoted to them. My chagrin at being a food writer and cook who had never steamed anything except asparagus was somewhat mitigated by realizing I was not alone. Most cookbooks -- vegetarian included -- offer few recipes, techniques or equipment lists for steaming. (Asian cookbooks, especially Chinese, are the exception -- with limited recipes for steamed dumplings included in dim sum selections. So, armed with Lyness' book, some dim sum recipes and my enthusiasm, I set out to explore steaming. I was delighted to find that the equipment was no problem. Not only is it possible to create your own steamer from ordinary utensils, but a variety of steaming devices exist in both stovetop and electric types. I also discovered that steaming is not time-consuming or complicated. Vegetables can be steamed while the rest of the meal is prepared. Steaming is also a way to cook ahead. By cooking large quantities, some may be served hot, while a portion may be blanched and chilled for future use in salads and entrees such as vegetable curries, pastas and casseroles. Steaming is fat-free, and, even when sauces are added, reduces the fat content of the recipes, because they start with no fat grams. I started steaming vegetables, then branched out into dumplings and bread, rediscovering an old-fashioned American favorite that is fat-free, foolproof and fabulous -- Boston Brown Bread. Keeping convenience in mind, I took a tip from Philadelphia restaurateur and cookbook author Susanna Foo, who suggests using prepared biscuit dough (available in tubes in supermarkets) as a substitute for traditional Chinese dumpling dough. I went a little crazy with steamed biscuits, stuffing them with everything from tofu and fermented black beans to peanut butter and jelly. Although we provide some time guidelines for steaming vegetables (see "Timing Is Everything," below), it is not an exact science because timing depends on steaming equipment and quantity and cut of vegetables. It's not rocket science, either, because it's hard to ruin flavor when steaming. By the way, a not-so-funny thing happened to me when I lifted the lid on the steamer: I gave myself a minor burn because I forgot that steam is hot -- 212°F. So always point the lid of any steamer away from your face, hands and body when opening. Start with die recipes that follow, then go full steam ahead on your own. Selected Recipes Boston Brown Bread Mushroom Sui Mei with Piquant Dipping Sauce Soy-ginger Dipping Sauce Sweet Rice, Butternut Squash and Ginger Biscuit Bao Green Beans with Mushrooms Marsala Root Vegetable Combo Mild Curry Sauce Eggplant with Sesame Sauce Broccoli, Cauliflower and Carrot Combo GLOSSARY Related Articles Tools of the Trade Timing is Everything Boston Brown Bread This dark, rich, moist bread originated in New England, where it was a traditional accompaniment to baked beans. It uses no eggs and no fat. It improves with age -- up to two weeks -- wrapped and refrigerated. It is great eaten as is, and just as fine toasted and served with cream cheese or preserves. 1 cup unbleached white flour 1-1/2 cups whole wheat flour 1/2 cup cornmeal 1-1/2 tsp. baking powder 1 tsp. baking soda 2 Tbs. packed brown sugar 1/2 tsp. salt 2 cups buttermilk or reconstituted dry buttermilk powder 1/2 cup molasses 1 cup dark raisins Lightly oil insides of 4 14- to 15-ounce empty dean cans, or 2 28- to 29-ounce cans. Cut waxed paper circles to fit bottoms. Lightly oil paper circles; fit paper inside bottoms of cans. Set cans aside. In 5-cup sifter, add flours, cornmeal, baking powder, baking soda, brown sugar and salt. Sift together in large bowl. Add buttermilk, molasses and raisins; stir to mix. Spoon batter 3/4 full into prepared cans. 1. Boston Brown Bread steams in cans that have been covered with lightly oiled aluminum foil. 2. Remove pot covers carefully, as steam is 212°F, then lift cans out with tongs. 3. After cooling on a rack, use a knife to remove bread from cans. Then slice and enjoy. Cover cans with lightly oiled aluminum foil, oiled side facing batter. Place on rack in large kettle or stockpot filled with 3 inches boiling water. Steam about 1 hour for small cans, 1-1/2 hours for large cans. Check water level, adding boiling water if necessary. When done, wooden pick inserted in center will come out dean. Remove from steamer with tongs; cool in cans on wire rack 5 minutes. Invert can to release loaves, loosening loaves if necessary by running knife around edges. Let cool to room temperature on wire racks. Wrap loaves tightly in plastic wrap and refrigerate. To serve: Slice loaves with sharp, serrated knife. Serve at room temperature, cold or toasted. Each loaf makes about 8 1/2-inch thick slices. Helpful hint: Canned beans come in 14- and 15-ounce cans. Canned tomatoes come in 28-ounce cans, and canned pumpkin in 29-ounce cans. Bread also may be steamed in other molds, but the cylindrical shape is traditional. Variations: Substitute 2 cups minus 2 tablespoons reconstituted soymilk power plus 2 tablespoons cider vinegar for buttermilk Substitute 1/2 cup chopped pitted dates for 1/2 cup raisins. PER SLICE: 75 CAL.; 2G PROT.; 0.3G FAT; 17G CARB.; 1MG CHOL.; 11 5MG SOD.; 1G FIBER. LACTO Back to Selected Recipe List Mushroom Sui Mei with Piquant Dipping Sauce SUI MEI (shoo-MY) are traditional Cantonese steamed open-at-the-top dumplings. This version uses mushrooms and bean thread noodles stuffed into wonton wrappers. Uncooked dumplings can be frozen. Frozen dumplings should be steamed 1 or 2 minutes longer than freshly made dumplings. 1 oz. bean thread (cellophane) noodles (see glossary) 1/2 lb. white or brown mushrooms with stems, trimmed and minced 2 scallions, trimmed and minced 1 Tbs. minced cilantro leaves and stems 1 Tbs. tamari (see glossary) 1 tsp. sesame oil (see glossary) 1 tsp. finely grated fresh ginger 1 package prepared wonton wrappers, 3-1/4 inches square or round (see glossary) 30 MINUTES OR LESS Place bean thread noodles in bowl, cover with boiling water and soak 5 minutes. Drain well, then snip with scissors into 1/4-inch lengths. Place in bowl. Add mushrooms to bowl; toss to mix. Add all remaining ingredients except wonton wrappers, mixing well. If not using round wrappers, cut rounds of each wonton wrapper with biscuit or cookie cutter. Holding wrapper in palm of hand, place 1 rounded teaspoon filling in center. Gather up edges, pleat and pinch with other hand, leaving top open. Repeat. Lightly oil bottom of each tier of stackable 9-inch diameter bamboo steamer. Place dumplings on first tier without touching. Repeat with second tier. Cover, set on adapter ring over pot (see "Tools of the Trade," below) and steam over high heat about 10 minutes. Wrapper should be completely cooked and filling should be cooked through and hot in the middle. Repeat process with second batch. Serve with Soy-Ginger Dipping Sauce (recipe follows). Makes 3 to 4 dozen dumplings. Helpful Hints: Wrappers dry out rapidly. Place wrappers inside plastic bag, removing 1 at a time to prevent drying. Rewrap unused portion tightly and refrigerate. Dumplings may also be steamed on perforated tiers of stackable metal steamer Lightly oil bottom of each tier as directed. They may also be steamed on metal rack of steamer by placing dumplings on lightly oiled individual pieces of aluminum foil. PER DUMPLING: 29 CAL.; 1G PROT.; 1G FAT; 6G CARB.; 1MG CHOL.; 14MG SOD.; 0.2G FIBER. OVO-LACTO Back to Selected Recipe List Soy-ginger Dipping Sauce 1/2 cup tamari (see glossary) 1/4 cup rice vinegar (see glossary) or red wine vinegar 1 Tbs. water 1 tsp. sugar 1 tsp. finely grated fresh ginger 1 tsp. sesame oil (see glossary) 1 tsp. thinly sliced scallion top 30 MINUTES OR LESS In bowl mix tamari, vinegar, water and sugar to dissolve. Add ginger and sesame oil. Stir to mix. Serve, in dipping bowls garnished with scallion. Makes about 1 cup. PER TABLESPOON: 8 CAL.; 1G PROT.; 0.3G FAT; 1G CARB.; 0 CHOL.; 313MG SOD.; 0.1G FIBER. VEGAN Back to Selected Recipe List Sweet Rice, Butternut Squash and Ginger Used mostly for sweet dishes in Asian cookery, sweet rice has a delicious taste and lends itself to aromatic flavors, warm spices and unusual vegetable combinations. This recipe can serve as a side dish or entree, preceded by a rich soup such as cauliflower curry soup, and accompanied by a green salad garnished with toasted nuts, and a basket of whole grain buns. 2 cups short-grain or medium-grain sweet rice (see glossary) 6 cups warm water 3 cups butternut squash, peeled and chopped in 1/4-inch chunks 1/2 cup goiden raisins 1/4 cup chopped scallions (white and green parts) 1 Tbs. finely grated fresh ginger 1 tsp. salt 3/4 tsp. cinnamon 1/2 tsp. white pepper (preferably freshly ground) 1 Tbs. tamari (see glossary) Combine rice and water in large bowl; soak 4 hours, or cover, refrigerate and soak overnight. Drain rice. In large bowl combine rice with squash, raisins, scallions, ginger, salt, cinnamon and pepper; toss to mix well. Spread a layer of cheesecloth in electric steamer or over 1 layer of stackable metal or bamboo steamer. Cover rice mixture and steam over boiling water 30 minutes. Remove rice to serving bowl; toss with tamari. Serve immediately. Makes 10 side-dish servings or 5 maindish servings. Variation: If sweet rice is not available, boil 2 cups jasmine or basmati rice 10 minutes with 2 cups water. Drain water and finish cooking rice in steamer with vegetables and seasonings. Helpful hint: Peel squash with carrot peeler, then cut in half lengthwise, scoop out seeds and dice. PER SIDE-DISH SERVING: 176 CAL.; 3G PROT.; 0.3G FAT; 40G CARB.; 0 CHOL.; 317MG SOD.; 2G FIBER. VEGAN Back to Selected Recipe List Biscuit Bao Philadelphia-based Chinese chef, restaurateur and cookbook author Susanna Foo gave me the idea of using prepared biscuit dough in place of from-scratch steamed bun dough to make the traditional steamed buns -- called Bao. 1 Tbs. rinsed and drained fermented black beans (see glossary) 5-1/4 oz. (1/2 package) firm silken tofu, drained and pressed (see glossary) 1/2 cup finely chopped brown mushrooms 1 clove garlic, peeled, mashed and minced 1 cup shredded Chinese cabbage (see glossary) 1 to 2 tsp. hoisin sauce (see glossary) Pinch cayenne pepper 3 10-1/2-oz. tubes prepared biscuit dough (see note) 30 MINUTES OR LESS In medium bowl, mash black beans with fork. Add tofu, mashing and stirring to mix. Add remaining ingredients except biscuit dough; mix well. On work surface, roll or pat each biscuit into 3-1/2-inch circle. Place 1 tablespoon filling on 1/2 of circle. Fold other half over, pressing edges firmly to seal. Lightly oil bottom surface of each tier of 9-inch bamboo steamer with non-stick vegetable oil spray. Place stuffed biscuits in basket (do not let biscuits touch). Cover top tier with lid. Set on adapter ring over pot of boiling water. Steam until bun is puffed and fluffy and filling is cooked through, about 10 minutes. Makes 30 buns. Variations: For a southwestern filling, combine 16-ounce can vegetarian low-fat refried beans, 4-ounce can diced mild green chilies and 1 teaspoon powdered cumin; mix well. Stuff biscuit circles with 1 tablespoon bean mixture and 1 teaspoon prepared salsa. Steam as directed. Serve with additional salsa. For breakfast bao, stuff each circle with 1 tablespoon natural smooth peanut butter and 1 teaspoon preserves of your choice. Steam as directed. For plain bao, simply steam each biscuit as directed. Note: Read biscuit tube ingredients carefully, as some commercially prepared brands contain beef fat. PER RUN: 138 CAL.; 4G PROT.; 2G FAT; 25G CARB.; 0 CHOL.; 642MG SOD.; 1G FIBER. LACTO Back to Selected Recipe List Green Beans with Mushrooms Marsala 1 lb. green beans, ends trimmed 1 Tbs. extra-virgin olive oil 1 clove minced garlic 1 lb. white or brown mushrooms, trimmed and sliced 1/8-inch thick 1 tsp. salt 1/2 tsp. freshly ground black pepper 1/4 cup sweet Marsala wine (see glossary) or sherry Lay Green Beans in steamer of choice; cover. Steam over high heat until beans are crisptender, about 15 minutes. While beans are steaming, heat , over high heat in large nonstick skillet. Add garlic; cook, stirring, until garlic is cooked through but not brown. Add mushrooms; cook, stirring and flipping, until mushrooms exude moisture and begin to brown, about 7 minutes. Add seasonings and wine or sherry; stir. Continue cooking until alcohol evaporates, 1 to 2 minutes. Cover with lid; set aside. When beans are steamed, transfer to serving plate. Pour mushrooms over top. Serve immediately, Makes 6 to 9 servings. Variations: Serve steamed green beans drizzled with mixture of fresh lemon juice and extra-virgin olive oil. Add salt and black pepper to taste. Chill steamed green beans then toss in vinaigrette and serve on bed of crisp lettuces. PER SERVING: 70 CAL.; 3G PROT.; 3G FAT; 9G CARB.; 0 CHOL.; 363MG SOD.; 4G FIBER. VEGAN Back to Selected Recipe List Root Vegetable Combo This combination of cubed sweet and white potatoes and rutabaga makes an excellent base for a hot curry to be served over white or brown boiled rice. A green salad completes the meal. 2 cups peeled and cubed rutabaga (1/2-inch cubes) 2 cups cubed russet potato (1-inch cubes) 2 cups cubed sweet potato (1-inch cubes) Mild Curry Sauce (recipe follows) 30 MINUTES OR LESS Put rutabaga in 6-cup metal steamer basket, stackable bamboo steamer tier or basket of electric steamer. Steam 5 minutes. Add russet potato; steam 5 minutes. Add sweet potato and steam until all vegetables are tender, about 15 more minutes. Combine vegetables with Mild Curry Sauce. Serve over brown or white rice with chutney and condiments if desired. Variations: Make a root-vegetable salad by adding chopped celery, green onions and red bell pepper. Toss with vinaigrette, low-fat mayonnaise or tofu mayonnaise. Add salt and pepper to taste. Serve vegetables as a side dish, dressed with freshly ground black pepper, a squeeze of fresh lemon juice and a drizzle of extra-virgin olive oil. Leftovers can be transformed into hash by sautéing in olive oil with chopped onions, green and red bell peppers and cooked kidney beans until crusty and brown. Makes 6 cups. PER SERVING: 182 CAL ; 3G PROT.; 1G FAT; 42G CARB.; 0 CHOL.; 28MG SOD.; 5G FIBER. VEGAN Back to Selected Recipe List Mild Curry Sauce This sauce uses prepared mild curry powder and a substitute for high-fat coconut milk. The sauce is thickened with constarch. 1 Tbs. mild olive oil 1/2 cup diced yellow onion 1 clove minced garlic 1/2 to 1 Tbs. mild curry powder 1 tsp. salt 1/4 tsp. white pepper Pinch cayenne pepper 4 Tbs. cornstarch 2 cups skim milk, plain low-fat yogurt or soymilk 1/2 to 1 tsp. coconut extract 30 MINUTES OR LESS Heat oil in saucepan. Add onion and garlic; cook, stirring, over medium heat until translucent but not brown. Add curry powder, salt, white pepper and cayenne. Cook, stirring, 1 minute. Dissolve cornstarch in 1/4 cup milk or soymilk. Add remainder of milk or soymilk and coconut extract to pan. Add cornstarch mixture. Cook over medium heat, stirring, until sauce thickens. After sauce thickens, cook 3 more minutes. Makes about 2 cups. Variations: To make Hot Curry Sauce, substitute Madras curry powder for mild and increase cayenne to taste. PER 2 TABLESPOONS: 29 CAL.; 1G PROT.; 1G FAT; 4G CARB.; 1 CHOL.; 149MG SOD.; 0.2G FIBER. LACTO Back to Selected Recipe List Eggplant with Sesame Sauce Eggplant has an insidious way of soaking up cooking oil like a sponge; steaming avoids this cooking dilemma. 1 medium eggplant, peeled and sliced into 1/4-inch thick rounds; or 4 unpeeled baby eggplants, sliced lengthwise in 1/4-inch thick slices; or 6 tiny unpeeled Chinese or Japanese eggplants, halved lengthwise Sesame Sauce: 1 Tbs. canola oil 2 cloves garlic, minced 2 tsp. minced fresh ginger 1 Tbs. sugar 2 to 3 Tbs. tamari (see glossary) 1 Tbs. rice vinegar (see glossary) 1 tsp. sesame oil (see glossary) 1 Tbs. lightly toasted white sesame seeds 30 MINUTES OR LESS Placed sliced eggplant in single layer on lightly oiled tiers of stackable bamboo or metal steamer. Steam until tender and cooked through, about 10 to 15 minutes. Sesame sauce: Heat oil over medium-low heat; saute garlic and ginger until soft but not brown, about 3 minutes. Set aside. In small bowl mix sugar, tamari and vinegar; stir until sugar is dissolved. Add sesame oil, reserved garlic mixture and sesame seeds. Spoon over eggplant, tossing lightly to mix. Makes 4 to 6 servings. Helpful hint: Toast sesame seeds over medium heat in a dry skillet, stirring constantly. The minute they begin to change color, remove skillet from heat. Stir briefly in skillet; spread on paper towel to cool. PER SERVING: 59 CAL.; 1G PROT.; 4G FAT; 5G CARB.; 0 CHOL.; 337MG SOD.; 1G FIBER. VEGAN Back to Selected Recipe List Broccoli, Cauliflower and Carrot Combo These steamed veggies make the perfect beginning for a mild curry, served with boiled brown or white rice and assorted condiments; a pasta main dish sauced with your choice of marinara; a pasta salad dressed with vinaigrette, or simply blanched and chilled and served with a garlicky mayonnaise for dipping. 2 cups peeled and sliced carrots (1/2-inch thick slices) 2 cups cut broccoli florets (1-inch pieces) 2 cups cut cauliflower florets (1-inch pieces) 30 MINUTES OR LESS Put carrots in 6-cup capacity perforated steamer stackable tray, bamboo tier or electric steamer basket. Cover and steam 5 minutes Add remaining vegetables to steamer; cook until tender, about 15 more minutes. Makes 6 cups. PER CUP: 40 CAL.; 2G PROT.; 0.2G FAT; 9G CARB.; 0 CHOL.; 52MG SOD.; 3G FIBER. VEGAN Nancy Ross Ryan is a cookbook author and food writer based in Chicago.

	GLOSSARY Bean thread noodles: Translucent threads made from the starch of green mung beans. Sold dried, they must be soaked briefly in hot water before using. They can also be deep-fried. Also called cellophane noodles. Chinese cabbage: Large oval head with tender, thin, crinkled leaves that shade from white at the bottom to light green at the tips. Mild in flavor and crisp in texture. Fermented black beans: Salty and pungent black soybeans used in Chinese cooking. Available at Asian grocery stores in jars or plastic pouches. Soak beans 30 minutes before using. Store unused beans in a glass jar in the refrigerator. Hoisin sauce: Thick, brown sauce made from soybeans, garlic, spices and chili peppers used to flavor Chinese dishes. Available in cans and jars or bottles. After opening, canned hoisin should be transferred to a glass container for storage in the refrigerator. Marsala: Rich, smoky Sicilian fortified wine that ranges in flavor from sweet to dry. Sweet Marsala is often used in desserts; dry Marsala is sipped like sherry. Rice vinegar: A mild vinegar made from rice. Found in Asian sections of supermarkets or specialty markets. Sesame oil: Expressed from sesame seeds, comes in two basic types, light and dark. Lighter varieties are good for salad dressing and sauteing; dark sesame oil, which burns easily, is drizzled on Asian dishes as a flavor accent after cooking. Sweet rice: Most often used in desserts. It comes in short- and medium-grain varieties and must be soaked before cooking. A high starch content makes the grains stick together when the rice is cooked. Also called sticky or glutinous rice. Tamari: A naturally brewed soy sauce that contains no sugar. Available wheat-free. Tofu: White curd made from cooked soybeans and sometimes grains. High in protein. Comes Japanese silken-style in 10-1/2-oz. shelf-stable aseptic packages or Chinese-style in 12-, 14- and 16-oz. water-packed tubs in the refrigerated section of markets. Wonton wrappers: Prepared wonton wrappers are available frozen or refrigerated in Asian grocery stores. Square wrappers are most common but some round ones, called gyoza, can also be found.

	TOOLS OF THE TRADE You can use any pot as a steamer that can be fitted with a flat metal rack, suspended at least 1 inch above water. and a tight-fitting lid that does not touch the food. Metal biscuit cutters or cookie cutters, distributed for balance, make excellent supports for racks. Or you can purchase steamers that range from stovetop to electric, and from economical to expensive. Following is a sampling of what's available in hardware, department and kitchenware stores, as well as in Asian markets. Stackable metal steamers: These are available in 3- and 4-piece round or oval units, consisting of a solid bottom pot for water, 1 or 2 perforated stackable steamer compartments and a lid. They range from inexpensive aluminum steamers to copper steamers that sell for $400. Asparagus steamers: Specialized for asparagus, the round, tall narrow steamer can be used for little else. A rectangular model in stainless steel can be used to steam a variety of foods. Steamer basket inserts: These come in a variety of sizes, and consist of a round basket-usually made of stainless steel-with a perforated bottom, 3/4-inch legs and handle for lifting, made to fit into stock pots with lids. The most practical size to buy is the 10-inch one that fits into 10- to 20-quart size stock pots. For lengthy steaming, raise basket with biscuit cutter to allow for more water in the pot. Stackable bamboo steamers: These typically consist of 2 bamboo baskets with open-weave bottoms and a closely woven bamboo lid with handle. The most popular sizes are an ample 9-1/2 and smaller 7 inches in diameter. Although made for use over a wok, I agree with Stephanie Lyness who found that boiling water in her well seasoned carbon steel wok removed the seasoning from the metal. Unless you own a non-stick coated wok or electric wok, I recommend finding bamboo steamers that come with metal adapter rings for fitting over standard pots. My large bamboo steamer has a 10-inch aluminum ring that fits perfectly over 8-inch wide saucepans. I use a round metal rack to fit the smaller steamer over 6- to 7-inch wide pots. Available in Asian markets. Collapsible steamer baskets: Inexpensive and practical stainless-steel baskets that telescope fold to collapse or expand. Popular sizes are the small that fits pots from 5-1/2 to 9 inches in diameter, and the large that fits pots from 7-1/4 to 11 inches in diameter. Use a biscuit cutter to raise basket to add water for lengthy steaming. Electric steamers: Don't mistake a rice-only steamer for an electric steamer, which is an all-purpose food steamer that can be converted with an insert basket to cook rice. Some come with stackable baskets. Sizes range from 2- to 4-quart capacity. All come with timers that can be set and all turn off automatically when the steaming water has evaporated. Convenient and moderately priced. TIMING IS EVERYTHING Keep in mind that times vary widely according to the quantity of vegetables being steamed, the cut (think or thin), and the steamer used (electric, bamboo or stovetop). Generally, direct steaming in a basket insert or collapsible steamers Stackable bamboo steamers and electric steamers run neck and neck for third place. Vegetable Approximate Cooking Time Artichokes, whole small 30-40 minutes Asparagus, spears 4 minutes Bok choy, stems, leaves, 1-in. pieces 5 minutes Broccoli florets, trimmed, 1-in. stems 8-10 minutes Brussels sprouts, whole 15-20 minutes Cabbage, cored, 1-in. slices 15-20 minutes Carrots, 1/4-in. slices, or 1/8-in. sticks 12-15 minutes Chinese cabbage (Napa), julienned 15 minutes Corn on the cob 15-20 minutes Eggplant, large, 1/2-in. slices 20-25 minutes Eggplant (Chinese or Japanese), halved 20-25 minutes Green beans, whole trimmed 15-20 minutes Okra, whole 20-25 minutes Peas, green 5-10 minutes Peas, snow pods 8 minutes Potatoes, sweet, 1-in. cubes 20-25 minutes Potatoes, white, 1-in. cubes 25-30 minutes Potatoes, new, whole, 2-in. diameter 25-30 minutes Rutabaga, peeled, 1-in. cubes 30 minutes Spinach, leaves 6-10 minutes Squash, summer, 1/4-in. cubes 8-10 minutes Squash, winter, 1-in. cubes 25-30 minutes Turnips, 1/4-in. slices 12-15 minutes

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