While it doesn't take much effort, steaming vegetables may seem intimidating, especially if you've been scarred by overcooked carrots or bland broccoli. These simple instructions will help you steam perfectly textured and flavorful (and healthy!) vegetables every time…
What You Need
Ingredients
Vegetables
Water
Tools
Cutting board and knife
Saucepan with lid
Steamer basket (stainless steel or bamboo) or heat-resistant colander
Instructions
1. Clean and slice vegetables into uniform sizes to ensure even cooking.
2. Fill a saucepan with an inch or two of water. It should come close to, but not touch, the bottom of the steamer basket or colander.
3. Place the steamer basket or colander in the saucepan, cover, and bring to a boil over high heat.
4. Add the vegetables, cover, and reduce heat to medium. If steaming more than one vegetable at a time, place heavier vegetables, such as root vegetables and winter squash, at the bottom, and lighter vegetables, such as leafy greens, at the top. (You can also steam tofu or fish on top of the vegetables for a simple, complete meal.)
5. Make sure the water doesn't boil away. If necessary, add more water during steaming.
6. Cook the vegetables until vibrant in color and just tender when pierced with the tip of a knife. Most vegetables taste better when they're still a bit crisp. Depending on the vegetables, it may take anywhere from 1-40 minutes. Keep an eye on things so the vegetables don't overcook and turn mushy.
7. Immediately remove the vegetables from heat, season if desired, and serve.
Additional Notes:
• Open the pot lid away from you to prevent your face from being blasted with hot steam.
• For approximate cooking times of different vegetables, see Bon Appétit's list. However, always rely on your own senses because times may vary.
• You can add herbs, olive oil, or other seasonings during or after steaming. For some ideas, see our Eight Ways to Perk Up Steamed Vegetables.
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(Images: Emily Ho)
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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.
I 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.
MMMm I'm having steamed broccoli tonight but I love my trusty Black and Decker steamer I bought on sale for 15$
I 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.
I 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.
How 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?
@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.
I 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!
My 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.