Steaming Veggies: Oven-Steamed Perfection

Steaming vegetables is a quick and easy way to cook them, and it can be done in an oven without a steamer. The key to steaming vegetables is to avoid overcooking them and to cut them into uniform sizes so that they cook at the same rate. You can steam any type of vegetable, but denser vegetables like carrots and potatoes will take longer to cook than more tender vegetables like broccoli and spinach. To steam vegetables in an oven without a steamer, you can use a pot with a lid and a steamer basket or a microwave-safe bowl. Simply add water to the bottom of the pot or bowl, place the vegetables in the steamer basket or bowl, and cook until tender.

Chop vegetables into uniform bite-sized pieces

Chopping vegetables into uniform bite-sized pieces is an important step in the process of steaming vegetables. This ensures that all the vegetables cook evenly and at a similar rate, resulting in a consistent texture and doneness across the different types of vegetables in your dish.

When chopping, aim for bite-sized pieces that are roughly equal in size. This can vary depending on the vegetable and your personal preference, but generally, you want the pieces to be small enough to fit comfortably in your mouth. For example, carrots should be sliced, while broccoli and cauliflower should be divided into florets.

The thickness of the vegetable pieces also matters. Thicker pieces will take longer to cook, so if you're aiming for a shorter cooking time, cut the vegetables into smaller, thinner pieces. This is especially important for harder vegetables like carrots.

Additionally, chopping the vegetables into uniform sizes allows you to control the cooking time more effectively. By ensuring that all the pieces are similar in size, you can follow the recommended cooking times for each type of vegetable, resulting in perfectly cooked and tender veggies.

Remember, the key to successful steaming is to avoid overcooking and to maintain a consistent texture. Chopping the vegetables into uniform bite-sized pieces is a crucial step in achieving this goal.

Use a steamer basket or steamer pan

Using a steamer basket or steamer pan is an effective way to cook steamed vegetables. This method is straightforward and ensures your vegetables are cooked evenly without becoming soggy. Here is a step-by-step guide:

Firstly, you will need to prepare your vegetables. Chop them into uniform, bite-sized pieces. This ensures that all the vegetables cook at the same rate and are done simultaneously. Remember that denser vegetables like carrots or potatoes will take longer to cook than more tender vegetables like broccoli or asparagus. Therefore, if you are steaming mixed vegetables, add the longer-cooking veggies first and then add the quicker-cooking ones a few minutes later. Alternatively, you can cut the denser vegetables slightly smaller so that they cook faster and finish at the same time as the rest.

Now, add about 1 inch of water to the bottom of your saucepan or pot. The water level should be just under the steamer basket. Place the steamer basket inside the pot.

Bring the water to a boil. Once it is boiling, add your vegetables to the basket. Cover the pot with a lid.

Steam the vegetables until they are tender. The cooking time will depend on the type of vegetables you are steaming. As a guide, tender vegetables like broccoli or asparagus will take around 3 to 5 minutes, while denser vegetables like carrots or potatoes will take longer, around 8 to 20 minutes. It is important not to overcook your vegetables, so keep an eye on them and check intermittently. A useful trick is to set a timer and start checking after a few minutes.

Once the vegetables are tender, carefully remove them from the steamer basket and transfer them to a bowl. You can then season them with a drizzle of olive oil or butter, salt, and a squeeze of lemon juice. You can also add fresh herbs, spices, or cheese, such as Parmesan or feta cheese crumbles.

Using a steamer basket or steamer pan is a simple and efficient way to cook steamed vegetables, ensuring they turn out perfectly tender and delicious every time.

Avoid over-steaming

To avoid over-steaming, it is recommended to use a timer. Setting a timer will ensure that you do not forget about the vegetables and leave them to steam for too long. The initial timer can be set for three minutes, and then you can continue checking intermittently based on how quickly the vegetables are cooking.

Another tip to avoid over-steaming is to take the vegetables out of the steamer basket 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.

• Spinach and Arugula: 3 minutes
• Broccoli Florets, Cauliflower Florets, Green Beans: 5 to 7 minutes
• Carrots, Potatoes, Turnips, Squash: 8 to 20 minutes
• Kale and Collards: 10 minutes

It is also important to note that the cooking time may vary depending on the size of the vegetables. Smaller pieces will cook more quickly than larger pieces. Therefore, it is recommended to cut the vegetables into uniform sizes so that they cook at the same rate and are done at the same time.

Season with butter, olive oil, salt, and pepper

Seasoning vegetables with butter, olive oil, salt, and pepper is a great way to enhance their flavour and make them more appetising. Here is a detailed guide on how to do it:

Choosing the Right Vegetables:

Not all vegetables are created equal when it comes to steaming. Some of the most popular choices for steaming include broccoli, cauliflower, carrots, green beans, and leafy greens like spinach. You can also experiment with other vegetables such as potatoes, sweet potatoes, and Brussels sprouts. Keep in mind that denser root vegetables like carrots and potatoes will take longer to cook than more tender vegetables like broccoli and leafy greens.

Preparing the Vegetables:

Before steaming, wash and cut your chosen vegetables into uniform sizes. This ensures that they cook evenly. You can cut denser vegetables slightly smaller so that they cook at a similar rate as the more tender ones. If you're mixing vegetables, add the longer-cooking veggies to the steamer first, and then add the quicker-cooking veggies a few minutes later.

Steaming Process:

There are several methods for steaming vegetables. You can use a steamer basket, a covered pan, or even a microwave. Here's a simple method using a steamer basket:

• Add an inch or two of water to a pan and place the steamer basket inside.
• Bring the water to a boil.
• Place the prepared vegetables in the basket, making sure they are in a single layer for even cooking.
• Cover the pan and reduce the heat to medium.
• Start checking the vegetables after a few minutes. They are done when they are tender and can be easily pierced with a knife. Most vegetables will also be bright and vibrant in colour.
• Avoid over-steaming to prevent sogginess. Remove the vegetables from the steamer when they still have a slight crunch, as they will continue to cook in residual heat.

Seasoning with Butter, Olive Oil, Salt, and Pepper:

Now for the part you've been waiting for—seasoning! Here's how to do it:

• After steaming, transfer the vegetables to a serving bowl or plate.
• Add a generous dollop of butter to the vegetables. You can adjust the amount according to your preference, but don't be shy—butter adds flavour and a creamy texture.
• Drizzle extra virgin olive oil over the vegetables. A tablespoon or two should be sufficient, as olive oil is quite potent. Research suggests that cooking vegetables with olive oil increases their antioxidant capacity and adds beneficial phenolic compounds.
• Sprinkle salt and pepper generously over the vegetables. These seasonings enhance the flavour and bring out the natural sweetness of the veggies. You can use regular table salt or sea salt, whichever you prefer.
• Toss the vegetables gently to ensure even distribution of the seasonings.
• For an extra touch of flavour, consider adding some fresh herbs like rosemary or thyme, a squeeze of lemon juice, or a sprinkle of Parmesan cheese. These additional seasonings are entirely optional but can take your steamed vegetables to the next level.

And there you have it! Steamed vegetables seasoned with butter, olive oil, salt, and pepper. This method is a delicious and nutritious way to enjoy your veggies, and you can customise it further by experimenting with different combinations of herbs and spices. Enjoy your tasty and healthy treat!

Steam for 3-20 minutes, depending on the vegetable

The amount of time you steam your vegetables for will depend on the type of vegetable you are cooking. The cooking time will vary from 3 minutes for delicate leafy greens like spinach, to 20 minutes for root vegetables like potatoes and sweet potatoes.

• Tough dark leafy greens such as beet greens, kale, and collard greens: 3 minutes
• Delicate leafy greens like spinach: 3 minutes
• Green peas: 3 minutes
• Broccoli florets, cauliflower florets, and green beans: 5 to 7 minutes
• Broccoli stems, sweet potatoes, turnips, potatoes, carrots, all types of squash: 8 to 20 minutes

It's important to note that the cooking time will also depend on the size of the vegetable pieces. Smaller pieces will cook more quickly than larger pieces. For example, if you are steaming broccoli, the florets will cook faster than the stems. Therefore, it's a good idea to cut your vegetables into uniform sizes so that they cook at roughly the same rate.

Additionally, if you are steaming multiple types of vegetables at the same time, add the longer-cooking veggies to the steamer first, and then add the quicker-cooking veggies after a few minutes.

Frequently asked questions