Steamed vegetables are a great way to eat your vegetables, while also really enjoying the texture and flavor. When our veggies are too crunchy, they are harder to digest, therefore creating a bloated belly.
However, I found that my clients and even little kids, love my steamed vegetables. I suppose it’s the way I steam them and the kind of drizzles I pour over them that make them taste really good.
Below is a basic way to prepare steamed vegetables. Not too mushy and not too crunchy, this recipe will allow you to prepare steamed vegetables perfectly every time in just a few easy steps.
- Cut veggies to a uniform size so they all steam at the same rate and with the same texture.
- Steam veggies in batches versus mixing them up. Different veggies steam at different rates and times. i.e. Broccoli steams quicker than carrots, etc.
- Set a timer or use a vegetable steamer pot. This way, your veggies will be perfect each time.
- Wooden cutting board
- Sharpened chef’s knives
- Small saucepan and lid
- A steaming basket (I use a metal one)
- Paring knife
- Cut your vegetables into uniform sizes.
- Add about 1 inch of water to the sauce pan and insert the steaming basket. Make sure the top surface of the water is right under the steaming basket.
- Bring water to a boil over high heat. When the water bubbles over to a rolling boil, the steaming is ready.
- Add the veggies to the steamer basket in batches. Carrots, potatoes, etc. go in first, Broccoli and Asparagus go in last (they take shorter time to steam)
- Check veggies ever 3 minutes.
- Vegetables are properly steamed when tender. You can pierce the veggie with a fork to check.
- Let cool to store.
- Or eat immediately.