Vegetable Boiling Times Guide
Exact boiling and steaming times for all common vegetables. From broccoli to carrots to potatoes. Free vegetable cooking time guide with doneness tips.
| Vegetable | Boil (min) | Steam (min) |
|---|---|---|
| Carrots (whole) | 12–15 | 15–20 |
| Carrots (sliced) | 5–8 | 8–12 |
| Potatoes (new) | 12–15 | 18–22 |
| Potatoes (cubed) | 15–20 | 20–25 |
| Parsnips | 10–15 | 12–18 |
| Beetroot (whole) | 30–45 | 40–55 |
| Swede (cubed) | 15–20 | 20–25 |
| Turnip (cubed) | 12–18 | 15–20 |
| Sweet potato (cubed) | 12–18 | 15–20 |
| Broccoli | 4–6 | 5–8 |
| Cauliflower | 8–10 | 10–14 |
| Cabbage (shredded) | 4–6 | 6–8 |
| Brussels sprouts | 8–10 | 10–12 |
| Kale | 4–7 | 6–8 |
| Savoy cabbage | 5–8 | 7–10 |
| Peas (fresh/frozen) | 2–4 | 3–5 |
| Green beans | 4–6 | 5–7 |
| Runner beans | 5–8 | 6–9 |
| Broad beans | 3–5 | 4–7 |
| Mangetout/sugar snap | 2–3 | 2–4 |
| Spinach | 2–3 | 2–3 |
| Swiss chard | 3–5 | 3–5 |
| Pak choi | 3–4 | 4–5 |
| Asparagus | 3–5 | 4–6 |
| Corn on the cob | 8–12 | 10–15 |
| Courgette (sliced) | 3–5 | 4–6 |
| Leeks (sliced) | 6–8 | 7–10 |
| Fennel (sliced) | 8–12 | 10–14 |
| Artichoke (globe) | 25–35 | 30–40 |
| Frozen peas | 2–3 | 3–4 |
Times from boiling/rapidly simmering water. Click any row for tips.
How to use this tool
Search or filter
Type a vegetable name to search, or click a category filter (Root, Brassica, Pod, Leafy, Other) to browse by type.
Click for tips
Click any vegetable to see specific cooking tips — timing nuances, preparation advice, and doneness cues.
Compare boiling and steaming times
Both boiling and steaming times are shown for every vegetable. Steaming generally takes slightly longer but better preserves colour, texture, and nutrients.
Tips
Add salt to boiling water for vegetables — it seasons from within and raises the boiling point slightly.
Do not boil leafy vegetables (spinach, kale) — they need only brief wilting in very little water.
Steaming preserves more water-soluble vitamins than boiling. For broccoli and peas especially, steaming is preferable.
Start root vegetables (potatoes, carrots, parsnips) in cold water and bring to the boil for more even cooking.
About this vegetable boiling times tool
Vegetable cooking times vary enormously — from 2 minutes for frozen peas to 45 minutes for whole beetroot. The difference comes down to density, water content, and cell structure. Dense root vegetables like potatoes, parsnips, and swede need 15–25 minutes of boiling to become tender throughout, while leafy vegetables wilt in 2–3 minutes.
The method matters as much as the time. Root vegetables like potatoes should be started in cold, salted water and brought to the boil — this ensures the exterior and interior cook at similar rates. Delicate vegetables like peas, broccoli, and green beans should go straight into already-boiling water to minimise cooking time and preserve colour and texture.
Steaming is gentler than boiling and better preserves water-soluble vitamins (B vitamins and vitamin C) that leach into boiling water. It typically takes slightly longer — add 2–4 minutes to the boiling times. For vegetables like broccoli, peas, and green beans where colour and nutrients matter most, steaming is often the better choice.
All times in this guide are for vegetables added to already-boiling or rapidly simmering water. Times assume the vegetable pieces are a standard size — smaller cuts will cook faster, larger cuts slower. Always test with a fork or skewer rather than relying purely on time, and err on the side of slightly undercooked rather than overcooked, as the residual heat continues cooking for a minute or two after draining.
Frequently asked questions
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