«

»

How to Steam Vegetables

How to Steam Vegetables
The goal here is to have your vegetables perfectly cooked and ready to serve just before you sit down. And, ideally, all of the vegetables finish cooking at the same time. Here's how you do it.
Ingredients
Ingredients
  • Any vegetables such as broccoli, cauliflower, carrots, potatoes, green beans, peppers
Equipment
  • Cutting board
  • Chef's knife
  • Small saucepan with lid
  • Steamer basket
  • Paring knife
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Add the vegetables, cover and reduce the heat - Scatter the vegetables over the steamer basket. Cover the pot and reduce the heat to medium.
  5. 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.
  6. 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.
  7. 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.
Notes
Spinach and Arugula - 3 minutes
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

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

0
Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
OR
General Profile
User Information
John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
Social rating:
OR
ARE YOU READY? GET IT NOW!
Vel eros amet amet mauris a habitasse scel erisque? Vel urna dis et, placerat phasellus, diam in! Placerat nec facilisis, tortor tristique. Arcu placerat sagittis, velit lorem scelerisque egestas placerat.
Subscribe Now
Join our weekly newsletter for more great recipes
OR
Just before you go
Please consider sharing us or commenting
on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie
Subscribe Now
Join our free weekly newsletter to get the best recipes and cooking information.