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Vegetables
Appears in
Published 1998
Often vegetables are all that is needed to turn a stock into a soup. Timings follow. Whenever cooking, it is important to know the sizes of the vegetables being used. These are the approximate sizes of the vegetables used in this book.
Vegetable sizes
| Small | Medium | Large | |
| Carrot | 2 ounces (60 g) | 3 to 5 ounces (90 to 150 g) | 6 to 8 ounces (180 to 225g) |
| Celery | 1 ounce (30 g) | 2 to 3 ounces (60 to 90 g) | 4 ounces (120 g) |
| Cucumber, Kirby | 1 to 2 ounces (30 to 60 g) | 3 to 4 ounces (90 to 120 g) | 5 ounces (150 g) |
| Cucumber, regular | 3 ounces (90 g) | 6 ounces (180 g) | 8 ounces (225 g) |
| Leek | 2 to 4 ounces (60 to 120 g) | 5 to 7 ounces (150 to 210 g) | 8 ounces and over (225 g) |
| Onion | 2 to 3 ounces (60 to 90 g) | 4 to 5 ounces (120 to 210 g) | 6 to 8 ounces (225 to 300 g) |
| Potato, firm* | 3 to 4 ounces (90 to 120 g) | 7 to 8 ounces (210 to 225 g) | over 8 ounces (225 g) |
| Potato, mashing | 4 to 6 ounces (120 to 180 g) | 8 ounces (225 g) | 9 to 10 ounces (270 to 300 g) |
| Potato, sweet | 6 to 7 ounces (180 to 210g) | 8 to 10 ounces (225 to 300 g) | 10 to 12 ounces (300 to 360 g) |
| Pepper, bell | 3 to 4 ounces (90 to 120 g) | 5 to 7 ounces (150 to 210 g) | 8 ounces (225 g) |
| Pepper, jalapeño | ½ ounce (15 g) | 1 ounce (30 g) | over 1 ounce (over 30 g) |
| Scallion | ¼ ounce (7 g) | ¾ to 1 ounce (21 to 30 g) | na |
| Shallot | less than 1 ounce (30 g) | 1 to 2 ounces (30 to 60 g) | 3 ounces (90 g) |
| Tomato, plum | 2 ounces (60 g) | 3 to 4 ounces (180 to 210 g) | 5 ounces (150 g) |
| Tomato, regular | 3 to 4 ounces (90 to 120 g) | 5 to 7 ounces (150 to 210 g) | 8 to 10 ounces (225 to 300 g) |
| Turnip | 3 to 5 ounces (90 to 150 g) | 6 to 7 ounces (180 to 210g) | 8 to 10 ounces (225 to 300 g) |