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Steaming is one of the healthiest and quickest ways to cook vegetables. It leaves more of the vegetables’ natural taste, texture and color 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!
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.
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(Cut all the vegetables the same size so they'll cook evenly.)
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Thicker pieces might steam for two to three minutes.
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- 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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