HOW TO STEAM VEGETABLES | KITCHN
|Any vegetables: broccoli, cauliflower, carrots, potatoes, green beans, peppers|
- 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 1 inch of water to the pan and insert the steamer basket: Add an inch or two 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 color 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.
SaturatedFatContent 0 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 0 g, SugarContent 0 g, ServingSize Serves 0, ProteinContent 0 g, FatContent 0 g, Calories 0 cal, SodiumContent 0 mg, FiberContent 0 g, CholesterolContent 0 mg