Choose your cooking style - microwave

Microwaving is a good option for those short on time. Microwaves cook using radiation waves to heat the water molecules within food.

As this method is very targeted, most vegetables only require five minutes or less in the microwave before they are cooked.

How to:

To microwave corn, use a corn cob that is still within its husk (the outer skin layer), and trim off the stringy bits at the top. Place the entire corn cob into the microwave and cook for 3 to 5 minutes. Remove from the microwave and cut the bottom of the cob off. Carefully peal the husk away being very mindful of any steam that will be within the husk.  

To microwave potato, use a fork to poke a few holes in the top and bottom and place in the microwave for 3-5 minutes.  The time needed will vary depending on the potato size and microwave strength.

For all other vegetables, cut into desired sizes and place in a microwave steamer. If you do not have a microwave steamer, simply place vegies in a ceramic bowl with a tablespoon of water and cover with a ceramic plate.  Microwave for 1 ½ to 3 minutes or until desired softness. Remember not to place metal in the microwave and to check that any plastics you use are microwave safe first.

Vegetables best for microwaving include:

• corn
• potatoes (stuffed spuds)
• broccoli
• cauliflower
• frozen peas, beans and corn