Basic Steamed Vegetables Recipe

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.

PREP:

1. Cut veggies to a uniform size so they all steam at the same rate and with the same texture.
2. Steam veggies in batches versus mixing them up. Different veggies steam at different rates and times. i.e. Broccoli steams quicker than carrots, etc.
3. Set a timer or use a vegetable steamer pot. This way, your veggies will be perfect each time.

SUPPLIES:

1. Wooden cutting board
2. Sharpened chef’s knives
3. Small saucepan and lid
4. A steaming basket (I use a metal one)
5. Paring knife

INSTRUCTIONS:

1. Cut your vegetables into uniform sizes.
2. 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.
3. Bring water to a boil over high heat. When the water bubbles over to a rolling boil, the steaming is ready.
4. 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)
5. Check veggies ever 3 minutes.
6. Vegetables are properly steamed when tender. You can pierce the veggie with a fork to check.
7. Let cool to store.
8. Or eat immediately.