Steamed vegetables — this is one of the easiest and quickest ways to get vegetables onto our plates. It's something we can do without needing to think about it too much or make too much effort. We can just let the veggies steam while finishing the rest of dinner and toss them with a little butter before serving. Vegetables, done!
If you've been scarred by mushy carrots or sad green beans in the past, I'm here to help. Here's how to perfectly steam any vegetable in a few easy steps.
Steamed Vegetables: Two Essentials
The key to steaming vegetables is twofold: cut the vegetables into uniform sizes and don't over-steam them. Pretty logical, right?!
Cut the vegetables into uniform sizes so that they cook at roughly the same rate and are all done at the same time. You can mix vegetables, but be aware that more tender vegetables, like broccoli, will cook faster than denser vegetables, like carrots. If you want to steam mixed vegetables at the same time, add the longer-cooking veggies first and then the quicker-cooking veggies after a few minutes. You can also cut the denser vegetables slightly smaller so that they cook more quickly and finish at the same time as the rest of the vegetables.
My trick for avoiding over-steaming? Set a timer! If I don't, I'm likely to get distracted with other parts of the meal and forget that the vegetable are steaming away on the back burner. I usually set the timer initially for three minutes, and then continue checking intermittently based on how quickly I think they're cooking.
I also take the vegetables out of the steamer basket when they still have just a bit of crunch in the middle — by the time I get them to the table, the vegetables have cooked through perfectly without going mushy. Take a look at the guide below for rough cooking times for various vegetables.
Any other steaming tips to share?
How Long to Steam Vegetables
- 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
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.
How To Steam Vegetables
What You Need
Ingredients
Any vegetables: broccoli, cauliflower, carrots, potatoes, green beans, peppers
Equipment
Cutting board
Chef's knife
Small saucepan with lid
Steamer basket
Paring knife
Instructions
- 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.
This post has been updated. Originally published February 2010.
Want more smart tutorials for getting things done around the home?
See more How To posts
We're looking for great examples of your own household intelligence too!
Submit your own tutorials or ideas here!
(Image credits: Emma Christensen)
via Recipe | The Kitchn http://ift.tt/1tbTLoj
Put the internet to work for you.
I know you guys are against anything processed, but the easiest steamed veggies come pre-cleaned in those bags you just microwave (not with any sauce or anything). They can really save the day when prepping a side is kind of blah.
02.10.10 5:33PMI much prefer to use the microwave than go to the trouble of pulling out a steamer and boiling water.
I wonder about ye olde rice cooker. It does a nice job with mixed rice, but I need to play with it to see how it does with only veg.
02.10.10 6:13PMMMMm I'm having steamed broccoli tonight but I love my trusty Black and Decker steamer I bought on sale for 15$
02.10.10 6:58PMI read the process with great interest since I have been steaming veggies for eons in a pot with a steamer tray.
I agree that key is the level of water in the bottom...really important.
But I do my broccoli in about 5 minutes. I put the veggies on the steamer basket with the tap water underneath...turn the burner on high. I get the water boiling and then let it go crazy for a couple of minutes. I do it in about the same time it takes a steak to rest after it comes off the grill...
And we never have a problem with the veggies being soggy. Although we tend to mostly do either green beans (a little less time) or broccoli.
02.10.10 7:08PMI steam without a basket. Put 1/3in water in the bottom of the pan, place the thickest vegetables on the bottom (broccoli, cauliflower, celery) and layer the rest on top by their thickness. Turn the heat on, get the pot boiling until steam comes out from under the lid, turn the heat down to near low, and time for 14min. The vegetables comes out just the way I love them every time. It's my go-to method every night for dinner.
02.10.10 7:47PMHow long does it take to steam fish? I assumed it would take longer to steam the fish than the veggies, resulting in soggy veggies if you cook with fish on top?
02.10.10 8:13PM@splim, I steam salmon fillets for about 8-9 minutes. Too long (for our liking) for broccoli, cauliflower, and carrots, but just about right for big chunks of sweet potatoes, small fingerling potatoes, and brussels sprouts.
02.11.10 1:25AMI don't have a steamer basket, but I DO have a mesh spatter screen. I place cut vegetables on the splatter screen, then place that on top of a skillet with about an inch or two of simmering water in it. I have to turn the veggies to ensure even steaming, but it really works!
02.12.10 9:45AMMy rice cooker comes with a steamer tray that fits just between the pot and the cover. I use it to steam vegetables and easy-to-cook meat like fish. Just place it above the rice as it steams. It's a great fuss-free way to cook my dinner.
02.11.11 3:59AM