- Any vegetables such as broccoli, cauliflower, carrots, potatoes, green beans, peppers
- Cutting board
- Chef's knife
- Small saucepan with lid
- Steamer basket
- Paring knife
- Cut the vegetables - Cut the vegetables into uniform bite-sized pieces, the way you plan to serve them. Smaller pieces will also cook more quickly than larger pieces.
- Add water to the pan and insert the steamer basket - Add 2 - 4 cm of water to your saucepan. Insert the steamer basket. The surface of the water should be under the basket; pour out some water if necessary.
- Bring the water to a boil - Bring the water to a boil over high heat. When you hear the water bubbling and see steam starting to emerge from the pot, it's ready.
- Add the vegetables, cover and reduce the heat - Scatter the vegetables over the steamer basket. Cover the pot and reduce the heat to medium.
- Steam the vegetables - Start checking the vegetables after a few minutes. Tender vegetables, like broccoli and asparagus, will cook in just a few minutes. Harder vegetables, like carrots and potatoes, will take longer. Smaller pieces will also cook more quickly than larger pieces.
- Vegetables are done when tender - The vegetables are done when you can easily pierce the thickest part of the vegetable with a paring knife. Most vegetables are also bright and vibrant in colour when ready. Stop steaming when the vegetables still have a bit of crunch to them — they will finish cooking in the residual heat.
- Serve the vegetables - Use the vegetables as directed in your recipe. For a simple side dish, toss the vegetables with a little olive oil or butter, salt, and a squeeze of lemon.
Peas - 3 minutes
Broccoli Florets, Cauliflower Florets, Green Beans - 5 to 7 minutes
Carrots, Potatoes, Turnips, Squash - 8 to 20 minutes
Kale and Collards - 10 minutes