Steaming is one of the healthiest and quickest ways to cook vegetables.
It leaves more of the vegetables’ natural taste, texture and colour intact than any other method; seals in more vitamins and minerals than if you would have boiled or baked them; and it requires no added fat. Plus, it’s incredibly easy to do – if you can boil water, you can steam vegetables! You will be amazed at how much better vegetables will now taste, go and experiment!
Best of all, almost any vegetable can be steamed – broccoli, carrots, spinach, potatoes, mushrooms, asparagus, zucchini, squash and more. Try it once and we think you’ll be convinced – especially when you see how easy clean up is.
Steps for Successful Steaming
Cut, chop and trim vegetables for steaming.(Cut all the vegetables the same size so they'll cook evenly.)
In a large pot, bring an inch or two of water to a boil over high heat.
Place the vegetables in the steamer or steamer basket and cover.
Steam them only until they’re tender; most cut vegetables only need to steam for a minute or two. Thicker pieces might steam for two to three minutes.
Season and serve immediately.
Steaming Tips:
Always use high heat. Since steam is hotter than boiling water, vegetables will cook faster and absorb less water.
The most important tip is not to overcook steamed vegetables. Because they cook so quickly, cut vegetables are easy to overcook. Watch them carefully.
Experiment with adding lemon juice, wine, or soy sauce to the water to add flavor to the vegetables.
Use the freshest vegetables you can buy. The fresher the produce, the better tasting your final dish will be.
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