Steaming Veggies: How Long Before They're Done?

Steaming is a quick and easy way to cook vegetables, and it's a healthy cooking method, too. It's important not to over-steam your veggies, though, as this can lead to a soggy, bland result. The key to successful steaming is to cut your chosen vegetables into uniform-sized pieces and to steam them until they're just tender. The exact cooking time will depend on the type of vegetable and whether it's been cut into pieces or kept whole. For example, steamed broccoli florets will take around 5 minutes, while whole artichokes will take 25-35 minutes.

How long to cook vegetables in a steamer

How to steam vegetables without a steamer

Steaming is a quick and easy way to cook vegetables, and it can be done without any special equipment. Here are some ways to steam vegetables without a steamer:

Using a Pan

Fill a medium pan with around 1-2 inches of water and bring it to a boil. Add the vegetables to the pan, cover, and cook until tender. You can also use a metal strainer or colander that fits inside your pan. Place the strainer over the pan, making sure it doesn't touch the bottom, and fill it with vegetables. You may need to work in batches depending on the size of your strainer.

Using a Plate and Tin Foil

Fill a medium pot with 1/2 inch of water and place three small balls of aluminum foil on the bottom. Rest a heat-proof plate on top of the foil balls, cover the pot, and bring the water to a boil. Add the vegetables to the plate, cover, and steam until crisp-tender.

Using a Microwave

Place the vegetables in a microwave-safe bowl with a tablespoon of water. Cover the bowl with plastic wrap or a microwave-safe plate and cook until crisp, checking frequently. This method is quick and convenient, but the vegetables may not look as appealing.

Using a Fine-Mesh Sieve

Place the vegetables in a fine-mesh sieve over a pot of boiling water and cover. However, this method may not be effective in capturing steam, and the vegetables may end up tasting water-logged.

Using a Wire Cooling Rack

For this method, a wider saucepan is preferable. Add about an inch of water to the pan and place the cooling rack over the top. Add the vegetables and cook.

Using a Splatter Screen

Fill a wide saucepan with water and place a splatter screen over the top. Add the vegetables and cook.

Using a Foil Pie Tin

Place a foil pie tin upside down in a saucepan, making sure the pan is wide enough to fit the tin inside. Poke holes in the bottom of the tin and add a thin layer of water to the pan. Place the vegetables on top of the tin and steam.

General Tips:

• Cut the vegetables into uniform bite-sized pieces to ensure even cooking.
• Avoid over-steaming by setting a timer and checking intermittently.
• Vegetables are done when they are tender and can be easily pierced with a fork or knife.
• For extra flavour, toss the steamed vegetables with olive oil, butter, salt, lemon juice, herbs, or spices.
• Spinach and Arugula: 3 minutes
• Broccoli, Asparagus: 3 to 5 minutes
• Green Beans, Carrots: 4 to 5 minutes
• Brussels sprouts: 6 to 7 minutes
• Cabbage: 7 to 10 minutes
• Cauliflower: 10 to 12 minutes
• Baby potatoes: 10 to 15 minutes
• Sweet potatoes: 25 to 35 minutes (halved, less for diced)

How to steam frozen vegetables

Steaming frozen vegetables is a great way to prepare an easy and nutritious side dish in minutes. Here is a step-by-step guide on how to steam frozen vegetables, along with some helpful tips to ensure they turn out delicious.

Preparing Your Vegetables

Before steaming, it is important to prepare your vegetables correctly. Cut them into uniform, bite-sized pieces to ensure even cooking. Smaller pieces will cook faster than larger ones. If you are steaming a mixture of vegetables, be aware that more tender vegetables like broccoli will cook faster than denser ones like carrots. You can either add the denser vegetables first and then add the quicker-cooking veggies a few minutes later, or cut the denser vegetables slightly smaller so they finish cooking at the same time.

Stove-Top Steaming

To steam frozen vegetables on the stove, start by filling a pot with about 1-2 inches of water and bring it to a boil. Then, place a steamer basket, colander, or strainer into the pot. If you don't have any of these, you can use a heat-proof plate that sits on top of aluminium foil balls in the water. Fill the basket or plate with your frozen vegetables, making sure they are not submerged in the water, as this can affect their texture and draw out their flavour. Cover the pot with a lid and keep the heat at medium-high. Steam the vegetables until they are tender. The cooking time will depend on the type of vegetable, with denser vegetables like carrots and potatoes taking longer (around 8-20 minutes) than more tender vegetables like broccoli and asparagus (3-10 minutes). Check the vegetables frequently to avoid overcooking, and remove them from the heat when they still have a slight bite to them, as they will continue to cook in residual heat.

Microwave Steaming

To steam frozen vegetables in the microwave, place them in a microwave-safe bowl and add 2-3 tablespoons of water, just enough to cover the bottom of the bowl. Avoid adding too much water, as this can make the vegetables soggy. Cover the bowl with a lid or microwave-safe plastic wrap, leaving a small crack for steam to escape. Microwave on high for 3-5 minutes, then check if the vegetables are tender. If not, continue microwaving in 1-minute increments until they are warmed through but not mushy. Finally, drain any excess water before serving.

Seasoning and Serving

Once your vegetables are steamed, it's time to season and serve them. Toss the vegetables with extra virgin olive oil or melted butter, and add your choice of seasonings. You can use fresh or dried herbs and spices, along with citrus juice, soy sauce, or cheese for extra flavour. Steamed vegetables make a great side dish and can be served hot or cold.

How to avoid over-steaming vegetables

Steaming vegetables is a great way to cook them, as it locks in flavour, nutrients, and a perfectly tender texture. However, it is easy to accidentally over-steam your veggies, resulting in a soggy, bland, and mushy mess. Here are some tips to avoid over-steaming:

Cut Your Vegetables into Uniform Sizes

Vegetables should be cut into uniform, bite-sized pieces. This ensures that they cook at roughly the same rate and are all done simultaneously. Smaller pieces will also cook faster than larger pieces. If you want to steam a mixture of vegetables, add the longer-cooking veggies first and then add the quicker-cooking veggies after a few minutes. Alternatively, you can cut the denser vegetables slightly smaller so that they cook more quickly and finish at the same time as the rest.

Use a Timer

Setting a timer is a great way to avoid over-steaming your vegetables. It is easy to get distracted with other parts of the meal and forget about the vegetables steaming away. Set the timer for three minutes initially, and then continue checking intermittently based on how quickly you think they are cooking.

Check for Doneness

Vegetables are done when they are tender and can be easily pierced with a fork or paring knife. Most vegetables will also be bright and vibrant in colour when ready. It is important to stop steaming when the vegetables still have a bit of crunch to them, as they will finish cooking in the residual heat.

Remove from Steamer

Remove the vegetables from the steamer when they still have a bit of crunch in the middle. By the time you get them to the table, they will have cooked through perfectly without turning mushy.

Steam Without Submerging

When steaming on the stovetop, use a steamer basket or insert to lift the vegetables off the bottom of the pan. This prevents them from getting soggy. If you don't have a steamer basket, you can use the oven to steam vegetables in a parchment paper pouch or the microwave in a microwave-safe bowl with a small amount of water.

How to cut vegetables for steaming

To cut vegetables for steaming, it is recommended that you cut them into uniform, bite-sized pieces. This helps them cook evenly and ensures that all pieces are cooked at the same time. The thicker the vegetable, the longer it will take to cook.

Some vegetables can be kept whole, such as artichokes (with trimming) and leafy greens like spinach and chard. Cauliflower and broccoli should be broken into florets. Root vegetables like carrots should be sliced unless they are baby carrots.

How to season steamed vegetables

Steaming vegetables is a quick and easy way to prepare a healthy and tasty dish. The steaming method locks in flavour, nutrients, and a perfectly tender texture.

Chop the Vegetables

Firstly, cut your chosen vegetables into uniform, bite-sized pieces. This ensures that they cook evenly, with all pieces being cooked at the same time. Thicker vegetables will take longer to cook than smaller pieces.

Prepare the Steamer

Add 1-2 inches of water to the bottom of your saucepan or pot. Place a steamer basket inside, ensuring that the water level is just under the basket. Bring the water to a boil.

Steam the Vegetables

Once the water is boiling, add your chopped vegetables to the steamer basket and cover with a lid. Cooking time will depend on the type and thickness of the vegetables. Tender vegetables like asparagus or broccoli will take 3-5 minutes, while denser vegetables like carrots or potatoes will take longer. Check that the vegetables are cooked by piercing them with a fork; they should be tender with a slight bite.

Seasoning Options

Now it's time to season your steamed vegetables! There are various options to choose from, including:

• Olive oil: Drizzle a small amount of olive oil over the vegetables. This will enhance the flavour of the veggies and also provides heart-healthy benefits.
• Salt and pepper: The ultimate taste-changing combination! Add salt at the beginning of the cooking process, as this can break down the molecules of your food. Pepper can be added at any time, according to your taste.
• Lemon or orange: Add a refreshing twist to your veggies with a few slices of lemon or orange, or a squeeze of juice.
• Vinegar: One or two tablespoons of vinegar can bring a unique flavour profile to your dish. Try balsamic, rice vinegar, or apple cider vinegar.
• Garlic: Add sliced or chopped garlic to your vegetables, especially leafy greens like kale. You can also sauté the garlic in olive oil first for extra flavour.
• Soy sauce: The rich, smooth flavour of soy sauce blends amazingly with steamed vegetables. Try blending it with garlic oil for a magical combination.
• Fresh herbs: Toss whole sprigs of herbs like basil, thyme, or rosemary into your veggies towards the end of the cooking process. You can also chop the herbs and sprinkle them on top after cooking.

Toss and Serve

Carefully remove your seasoned vegetables from the steamer and place them in a bowl. Toss them gently to ensure an even coating of your chosen seasonings. Serve and enjoy!

Remember, the key to successful steaming is to avoid overcooking your vegetables. Happy steaming and seasoning!

Frequently asked questions