How to steam vegetables
Posted in Diet & Nutrition on September 6, 2013. Last modified on April 23, 2019. Read disclaimer.
Ingredients
Vegetable | Steaming Time (in Minutes) |
Seasonings |
---|---|---|
Asparagus | 5-8 | Tarragon, dill, lemon, vinaigrette |
Green Beans | 15-25 | Basil, dill, thyme, mint, oregano, savory, tarragon |
Broccoli (spears) | 10-15 | Dill, tarragon, lemon, vinaigrette |
Broccoli (flowerets) | 8-10 | Dill, tarragon, lemon, vinaigrette |
Cabbage (wedges) | 15 | Carraway, tarragon, savory, dill |
Cabbage (shredded) | 8-12 | Carraway, tarragon, savory, dill |
Carrots (slices or thin strips) | 10-20 | Ginger, nutmeg, caraway, cinnamon, dill, lemon, mint, orange |
Cauliflower | 4-5 | |
Eggplant (slices or cubes) | 10-15 | Marjoram, sage, oregano, basil, Parmesan cheese |
Green Peas | 10-20 | Mint, chervil, marjoram, rosemary, garlic, tarragon |
Potatoes, new (whole) | 20-30 | Lemon, parsley, vinaigrette, chives, dill, basil, thyme |
Snap Peas | 5-6 | |
Squash (slices) | 10-12 | Basil, garlic, rosemary, dill, thyme, oregano |
Directions
- Choose 1/2 to 1 cup of vegetables per person from above list.
- Thoroughly rinse, trim and cut vegetables as close to cooking as possible so they will not dehydrate. Cut vegetables the same size so they will cook evenly.
- In a large pot, bring an inch or two of water to a boil over high heat.
- Place the vegetables in steamer on steamer rack. Add additional water to pot if necessary to make sure there is enough water to steam vegetables properly.
- Steam vegetables according to cooking time in chart and only until they are done; time will vary, depending on size and quantity of vegetables.
- Remove vegetables from heat when they are still slightly crisp. Add approximately 1/2 teaspoon of selected seasoning to the vegetables or to taste.
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Nutrition Information per serving
Nutrient content will vary depending on vegetables chosen.
Vegetables generally have between 15-25 calories per 1/2 cup.
Starchy vegetables such as potatoes have 60-90 calories per 1/2 cup.