Steaming Veggies: Butter Makes Them Better

Steamed vegetables with butter is a simple and easy side dish that goes well with many different main courses. It is also a great way to add colour, nutrients, and freshness to a dinner. The process of steaming vegetables is straightforward and involves cutting the vegetables into uniform sizes and steaming them for a short period of time. This ensures that the vegetables are cooked evenly and do not become overcooked or mushy. The addition of butter, as well as other seasonings such as salt, pepper, and garlic, enhances the flavour of the vegetables and makes for a delicious and healthy dish.

How to steam vegetables

Steaming vegetables is a quick and easy way to cook them while retaining nutrients. Here is a step-by-step guide to steaming vegetables with butter:

Prepare the Vegetables:

Wash and cut your chosen vegetables into uniform bite-sized pieces. This ensures even cooking. You can use a variety of vegetables such as broccoli, cauliflower, carrots, potatoes, green beans, or peppers.

Set Up the Steamer:

Add about one inch of water to a small saucepan and bring it to a boil over high heat. Place a steamer basket inside the saucepan, making sure the water level is below the basket. Alternatively, you can use a wire mesh strainer balanced on top of the pot.

Steam the Vegetables:

Place the prepared vegetables in the steamer basket. Cover the pot and reduce the heat to medium. Start checking the vegetables after a few minutes to ensure they don't overcook. Tender vegetables like broccoli will cook faster (around 5-8 minutes), while harder vegetables like carrots and potatoes will take longer (around 8-20 minutes).

Check for Doneness:

The vegetables are done when they are tender and can be easily pierced with a paring knife. They should still have a bit of crunch and be vibrant in colour. Remove them from the steamer when they are slightly undercooked as they will continue to cook in residual heat.

Season and Serve:

Transfer the steamed vegetables to a serving bowl. Add a few tablespoons of butter and stir to coat the vegetables. You can also add seasonings like salt, pepper, and fresh herbs to taste. Serve immediately.

Tips:

• Avoid over-steaming by setting a timer and checking intermittently.
• If using a mixture of dense and tender vegetables, start with the denser ones and add the tender ones after a few minutes.
• For extra flavour, you can make a garlic butter sauce by sautéing garlic in butter and drizzling it over the vegetables.

How to make garlic butter sauce

Ingredients:

• 8 tablespoons of salted butter
• 4 garlic cloves, minced
• 1 1/2 tablespoons of fresh lemon juice
• 1 tablespoon of chopped fresh chives
• 1 tablespoon of chopped fresh parsley
• Kosher salt and fresh ground pepper, to taste

Method:

• Add the butter to a saucepan over medium heat and cook until melted. Turn the heat to low.
• Stir in the garlic and continue cooking over low heat for 1-2 minutes or until the garlic begins to smell fragrant.
• Add the lemon juice and herbs to the butter, stirring to combine.
• Remove from the heat and serve immediately, or keep warm until ready to serve.

This sauce is best served immediately. If making in advance, store in an airtight container in the refrigerator for up to 4 days.

Alternative Recipe: Creamy Garlic Butter Sauce

This sauce can be used over pasta or as a dip for seafood.

Ingredients:

• 2 tablespoons (28 g) of butter
• 2 garlic cloves, minced
• 2 tablespoons of flour
• 3/4 cup (180 ml) of chicken, beef, or vegetable broth
• 3/4 cup (180 ml) of milk
• 2 teaspoons of parsley flakes
• Salt and pepper, to taste

Method:

• Melt the butter in a medium saucepan. Mince the garlic cloves and add them to the pan. Turn the heat to medium and let the butter melt.
• Stir in the flour and cook the mixture for one minute.
• Whisk in the liquids. Keep whisking and stirring the sauce until it begins to bubble and thicken.
• If your sauce becomes lumpy, you can transfer it to a blender or food processor. Blend the sauce until the lumps dissolve.
• Turn off the heat and stir in the dried parsley. Add salt and pepper to taste.

Choosing the right vegetables

Variety of Vegetables: Steamed buttered vegetables offer a great opportunity to include a variety of vegetables in your meal. You can choose from a wide range of options, including broccoli, cauliflower, carrots, sugar snap peas, zucchini, sweet potatoes, green beans, asparagus, and peas (green peas, snow peas, or sugar snap peas). Feel free to mix and match according to your preferences and what's in season.

Texture and Cooking Time: When selecting vegetables, consider their texture and cooking time. Tender vegetables like broccoli and asparagus cook faster (around 5-7 minutes), while harder and denser vegetables like carrots and potatoes take longer (8-20 minutes). If you're steaming mixed vegetables, add the longer-cooking veggies first and then the quicker-cooking ones after a few minutes. Cutting the vegetables into uniform sizes is crucial to ensure even cooking.

Freshness: Opt for fresh vegetables instead of frozen ones when steaming. Frozen vegetables tend to get soggy due to their higher water content. Fresh vegetables will give you a better texture and taste.

Personal Preference and Availability: The beauty of steamed buttered vegetables is that you can customise the selection based on your personal preference and what's available. If you love a particular vegetable, add more of it. If a vegetable is out of season or unavailable, simply swap it for another option. You can also adjust the quantities to suit your taste.

Nutritional Value: Steamed vegetables are a great way to retain nutrients, and adding butter enhances the flavour and nutritional profile of the dish. Consider including a variety of colourful vegetables to get a good mix of vitamins and minerals.

Remember, the key to choosing the right vegetables is to create a balanced dish with a variety of textures, colours, and flavours. Don't be afraid to experiment and find the combination that suits your taste buds and nutritional needs!

How to avoid overcooking

To avoid overcooking your steamed vegetables with butter, follow these steps:

Firstly, be mindful of the cooking times of different vegetables. Vegetables like root vegetables, such as sweet potatoes, will take longer to cook than less dense vegetables. Cutting your vegetables into smaller, uniform pieces will help them cook faster and more evenly. If you are making a medley of vegetables, start with the denser vegetables that take longer to cook and add the softer, quicker-cooking vegetables towards the end.

Additionally, avoid boiling your vegetables, as this can make them soggy and deplete their nutritional content. Steaming is a better option as it helps retain nutrients and gives you better control over the cooking time. Aim for your vegetables to be "tender-crisp", which means they are tender to the fork but still have a crisp bite to them.

To ensure you don't overcook your vegetables, it is better to undercook than overcook. Stop cooking when your vegetables are still bright green and have a little crispness to them. You can always cook them a little longer if needed, but it's harder to reverse overcooking.

If you want to get really technical, you can try blanching your vegetables. This involves quickly submerging them in boiling water for a few seconds or minutes, depending on the vegetable, and then placing them in an ice bath to stop the cooking process. This will help preserve their colour and texture.

Finally, don't overcrowd your pan. Cooking too much food at once will result in uneven cooking, with some vegetables steaming instead of searing. If you're cooking for a large group, use multiple pans or cook in batches.

How to season steamed vegetables

Seasoning steamed vegetables is a simple process that can drastically improve the taste of your food. Here is a step-by-step guide on how to season steamed vegetables:

Choosing Your Vegetables:

Firstly, select the vegetables you want to steam. Broccoli, cauliflower, and carrots are classic choices, but you can use any vegetables you like. Just remember that denser vegetables like carrots or potatoes will take longer to steam than less dense vegetables like broccoli or zucchini. If you are steaming multiple types of vegetables together, add the denser vegetables to the steamer first and then add the less dense ones a few minutes later so that they finish cooking at the same time.

Seasoning Options:

There are many different ways to season steamed vegetables. The most basic and essential seasonings are salt and pepper. Simply sprinkle kosher salt and black pepper onto your steamed vegetables, and then gently toss the vegetables to ensure they are evenly coated. You can then taste the vegetables and add more salt and pepper to your liking.

Another way to season steamed vegetables is to make a sauce. For example, you can make a garlic butter sauce by melting butter in a saucepan and sautéing garlic. You can then add salt and pepper to taste and pour the sauce over your steamed vegetables. Other sauce options include olive oil with lemon or lime juice, or you can use compound butter for a more "posh" option.

Additionally, you can add fresh herbs to your steamed vegetables for extra flavour. Herbs that pair well with vegetables include oregano, basil, parsley, thyme, chervil, tarragon, cilantro, cumin, dill, ginger, lemongrass, and curry.

Tips for Perfectly Steamed Vegetables:

To ensure your vegetables are steamed to perfection, remember to cut them into uniform sizes so that they cook at the same rate. Also, be careful not to over-steam your vegetables, as this can make them soggy and unappetizing. Set a timer to keep track of the cooking time, and remember that smaller vegetables will cook faster than larger ones.

Frequently asked questions