How to steam vegetables


Vegetable Steaming Time
(in Minutes)
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


  1. Choose 1/2 to 1 cup of vegetables per person from above list.
  2. 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.
  3. In a large pot, bring an inch or two of water to a boil over high heat.
  4. 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.
  5. Steam vegetables according to cooking time in chart and only until they are done; time will vary, depending on size and quantity of vegetables.
  6. 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.

Next: How to oven roast vegetables

Sources (Accessed August 30, 2013)

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