Stovetop Steaming: Cooking Vegetables The Right Way

Steaming vegetables is a quick and easy way to cook them while retaining their nutrients. It is possible to steam vegetables on a stovetop, either in a steamer basket or in a pan with a small amount of boiling water. The key to successful steaming is to avoid overcooking, so it is important to keep an eye on the vegetables and test them regularly with a fork to check if they are tender.

Steamer basket vs stovetop

Steamer baskets are a convenient tool for cooking vegetables, fish, dumplings, and more. They are placed in a pot with a small amount of water, which is heated to produce steam that cooks the food above. Steamer baskets are usually made from stainless steel or silicone, and they can be collapsible or have extendable handles.

Using a steamer basket is a quick and easy way to cook vegetables, and it preserves more nutrients and their vibrant colours compared to boiling. It is also a healthier option than frying. Steamer baskets are simple to use and easy to clean, and they are generally inexpensive.

However, if you don't have a steamer basket, you can still steam vegetables on a stovetop. Simply use a pot with a lid and a steamer basket or colander that fits snugly inside. Alternatively, you can place the vegetables directly in the pot with an inch or two of water and cover with a lid to allow the steam to build up and soften the vegetables.

Both methods are effective for cooking vegetables, but using a steamer basket is more convenient and produces better results. It is also easier to avoid overcooking the vegetables with a steamer basket since you can taste-test them as they cook. Additionally, steamer baskets are designed to fit various pot sizes, so they are versatile and can be used with most cookware.

How to avoid overcooking

To avoid overcooking vegetables on a stovetop, there are several methods you can use. Here are some tips to prevent overcooking:

• Timing is crucial: Each vegetable has a different steaming time. For example, asparagus takes 2-5 minutes, broccoli takes 3-5 minutes, and carrots take 4-5 minutes. It's important to keep an eye on the clock and check your vegetables often to avoid overcooking.
• Uniform sizing: Cut your vegetables into uniform, bite-sized pieces. This ensures that they cook evenly, and you don't end up with some pieces overcooked while others are still raw.
• Separate cooking: Cook hard vegetables like potatoes and carrots separately from softer vegetables. This way, you can control their cooking time better and avoid overcooking them.
• Add leafy greens last: When making soup or stew, add leafy greens such as spinach or kale at the end. They cook very quickly and will continue to cook even after being removed from the heat.
• Size matters: When cooking a stew that takes hours, cut your vegetables into larger chunks to prevent them from disintegrating. For quicker cooking methods like stir-fries, cut them into smaller, thinner pieces.
• Blanch and shock: Try blanching your vegetables by quickly submerging them in boiling water and then placing them in an ice bath to stop the cooking process and preserve their colour and texture.
• Don't forget the ice bath: When blanching vegetables, don't leave them in the ice bath for too long, or they may become soggy. Drain and dry them once they're cool enough to touch.
• Use a steamer basket: Steaming vegetables is a gentle cooking method that preserves nutrients and flavour. Invest in a steamer basket or colander that fits snugly inside your pot to help you steam vegetables perfectly without overcooking them.
• Taste test: The best way to know if your vegetables are done is to taste them! Fork-tender vegetables are ready, but be careful not to overcook them, as they will lose their texture, flavour, and nutrients.

Best vegetables for steaming

Steaming is a great way to cook vegetables, as it helps to lock in flavour, nutrients and a perfectly tender texture. It is also a quick and easy way to cook.

Technically, you can steam all vegetables, but some are better suited to steaming than others. It is best to avoid steaming large chunks of hard vegetables, such as potatoes, squash or celeriac.

So, which vegetables are the best for steaming? Here is a list of some of the best options, along with their steaming times:

• Broccoli (3-5 mins)
• Spinach and other leafy greens (5 mins)
• Cauliflower (5-10 mins)
• Asparagus (4-7 mins)
• Carrots (6-8 mins)
• Green beans (4-5 mins)
• Artichokes (25-35 mins)
• Small potatoes (15-20 mins)
• Baby bok choy (a few mins)
• Cabbage (7-10 mins)
• Brussels sprouts (6-10 mins)
• Sweet potatoes (25-35 mins)
• Radishes
• Peas
• Pumpkin, such as butternut squash or kabocha pumpkin
• Purple or orange sweet potatoes
• Beetroot
• Yellow squash
• Zucchini
• Corn on the cob (7-10 mins)

When preparing your vegetables for steaming, cut them into uniform, bite-sized pieces to ensure even cooking. Thicker vegetables will take longer to cook, so bear this in mind when chopping.

Now you know which vegetables are best for steaming and how to prepare them, it's time to get cooking!

How to prepare vegetables for steaming

Preparing vegetables for steaming is a simple process. Here is a step-by-step guide:

Choose Your Vegetables:

Select the vegetables you want to steam. Almost all vegetables can be steamed, but some of the most common options include broccoli, spinach, cauliflower, asparagus, carrots, green beans, artichokes, and potatoes.

Clean the Vegetables:

Rinse the vegetables thoroughly in clean, cold water to remove any dirt, bacteria, and traces of pesticides. Use a clean vegetable brush to scrub vegetables with thick skins, such as potatoes or carrots. For vegetables with nooks and crannies, like cauliflower and cabbage, soak them in cool water for a minute or two before rinsing.

Cut and Trim:

Cut the vegetables into uniform, bite-sized pieces to ensure even cooking. The size of the pieces will impact the cooking time, with smaller pieces cooking faster. Remove any stems, seeds, leaves, or tough outer skins. For example, snap off the tough bottom ends of asparagus stalks, and lightly peel thicker stalks before steaming. Most vegetables don't need to be peeled, but you can peel those with extra tough or dirty skins.

Separate by Cooking Time:

Since different vegetables have varying cooking times, separate them accordingly. This way, you can avoid overcooking or undercooking certain vegetables. For example, potatoes take longer to steam than green beans, so keep them separate.

Add Water to the Pan:

If you're using a steamer basket, add about 1-2 inches (2.5-5.1 cm) of water to the bottom of your pan or saucepan. The water level should be just under the steamer basket. If you're steaming directly in a pan without a steamer insert, add around 2 inches of water.

Place the Vegetables:

Place the steamer basket in the pan and bring the water to a boil. Once boiling, add the vegetables to the basket and cover with a lid. If steaming directly in the pan, add the vegetables, cover, and bring the water to a boil before reducing to a simmer.

Steam the Vegetables:

Cook the vegetables until they are just tender. The cooking time will vary depending on the type and size of the vegetables. Use a fork to check for doneness—the vegetables should be tender but still have a slight bite to them.

Season and Serve:

Once the vegetables are cooked, carefully remove them from the steamer or pan and place them in a bowl. You can season them with olive oil, butter, salt, pepper, fresh herbs, lemon juice, or any other spices you like. Serve them as a simple side dish or use them in your favourite recipes.

Seasoning steamed vegetables

Steaming is a great way to cook vegetables, as it's quick, light, and retains flavour and nutritional value. While steamed vegetables can taste delicious on their own, seasoning them can add extra zing to your dish. Here are some ideas for seasoning steamed vegetables:

Salt and Pepper

The simplest way to season steamed vegetables is to sprinkle them with salt and pepper. This basic combination can enhance the flavour of your vegetables without being too overpowering.

Fresh Herbs

Adding fresh herbs is a great way to infuse your steamed vegetables with flavour. Try tossing whole sprigs of herbs like parsley, thyme, or dill over the vegetables while they're steaming, or chop up the leaves and sprinkle them over the cooked vegetables.

Garlic

Garlic is a versatile seasoning that pairs well with many different vegetables. Add sliced or chopped garlic to your steamed vegetables, especially leafy greens like kale. You can also sauté garlic with olive oil and toss it with the vegetables after steaming for a more subtle flavour.

Ginger

Ginger has a strong, distinctive flavour that can complement steamed vegetables. Place thinly sliced ginger at the bottom of the steaming basket and cover with root vegetables like butternut squash or winter root vegetables. You can also sauté ginger in olive oil before tossing it with the steamed vegetables.

Lemon

Lemon can add a bright, tangy flavour to steamed vegetables. Add a few slices of lemon or lemon zest to vegetables like broccoli, green beans, or summer squash. You can also squeeze some lemon juice over the vegetables after steaming or add lemon juice to the steaming water for a more subtle flavour.

Olive Oil

Tossing your vegetables in olive oil before steaming can help to enhance their flavour and prevent them from sticking to the steamer. You can also drizzle olive oil over the cooked vegetables, along with salt and pepper, for a classic, simple seasoning.

Sesame Oil

If you're steaming Asian vegetables like bok choy or gai lan, try tossing them in toasted sesame oil, salt, and white pepper before steaming. This combination will add a nutty, aromatic flavour to your dish.

Soy Sauce or Fish Sauce

Adding a couple of tablespoons of soy sauce or fish sauce directly to the steaming water can impart a savoury, umami flavour to your vegetables. This is a great way to add depth of flavour without making your dish too salty.

Vinegar

For sweet vegetables like sweet potatoes or carrots, a splash of vinegar can play off their natural sweetness. Try balsamic or red wine vinegar for a more complex flavour profile.

Butter

Butter is a classic way to season steamed vegetables, adding richness and flavour. For a simple side dish, drizzle melted butter over your steamed vegetables, or try making a garlic butter sauce for a more complex flavour.

Cheese

Sprinkling grated or crumbled cheese over steamed vegetables can add a savoury, creamy element to your dish. Parmesan, feta, or other mild cheeses work well and can be added before or after steaming.

Frequently asked questions