By: Nikki Nies
Often times it’s easy to figure out what carb or protein is going to be prepared for your next dinner. However, veggies can be harder to be creative with and are commonly placed on the table as an after thought to meet the veggie “quota” of the day.
While steaming is by no means a new technique to cook vegetables, it’s a great way to mix cooking styles, keeping nutrients, flavor and texture intact, . The best thing about steaming is you can walk away from the stove and let the vegetables do their own thing.
|Steaming Vegetables||Steaming Times|
|Broccoli||Stalks 7 minutes; florets 5 minutes|
|Carrots||10-15 minutes depending on size|
|Cauliflower||Stalks for 7 minutes; florets 5 minutes; whole head 15-25 minutes|
|Corn on the cob||8-10 minutes|
|Green Beans||4-6 minutes|
|Potatoes||Cubed 10-15 minutes|
- Sprinkle fresh herbs (i.e. thyme, parsley or dill) over steaming veggies
- Add sliced or chopped garlic or ginger to winter squash or green leafy vegetables
- Add soy sauce, balsamic vinegar, red wine vinegar or any other vinegar to steaming vegetables
- Prior to steaming, toss vegetables in olive oil, salt and freshly ground black pepper
- Add slices of lemon or lemon zest to broccoli, green beans or summer squash
Check out the above video on step by step tips for the best steamed veggies! Get steaming!