Steaming Seasonal Vegetables
Vegetables carry their own water; steaming simply finishes the work without drowning them. When you move away from boiling, you keep the sugars and nutrients inside the vegetable instead of letting them bleed into the pot.
Uniformity is your only real requirement.
Cut your vegetables into pieces of the same size so they finish at the exact same moment. If you crowd the basket, the steam cannot circulate, leading to uneven cooking.
- steamer basket
- saucepan with a tight lid
- paring knife
- tongs
What goes in.
- 1 lbseasonal vegetables (broccoli florets, asparagus spears, or green beans)
- 1 cupwater
- 1 tbspunsalted butter
- 1 tspkosher salt
Keep the water below the basket
The water should never touch the vegetables. If the bottom of the basket is submerged, you are boiling, which dilutes the flavor and softens the texture too quickly.
The method.
Boil the water
Pour one inch of water into the saucepan and bring it to a rolling boil over high heat.
Place the basket
Set your steamer basket into the pot. Ensure no water bubbles up into the bottom of the basket.
Add vegetables
Add the prepared vegetables and immediately cover with the lid to trap the rising heat.
Watch the clock
Steam for 3 to 6 minutes depending on the density of the vegetable. Asparagus needs the shorter end; carrots need the longer end.
Test for doneness
Lift the lid carefully to avoid the steam, and pierce the thickest piece with a knife. It should slide through with only a hint of resistance.
Finish and serve
Remove the basket immediately. Toss the vegetables in a bowl with butter and salt while they are still hot.
Other turns to take.
Citrus Infused
Add a few thin slices of lemon or orange to the water before boiling to scent the steam.
Aromatic Steam
Toss a clove of smashed garlic or a sprig of fresh thyme into the boiling water.
When it doesn't go to plan.
Always start timing only after the lid is replaced and the steam is visible escaping from the edges of the pot.
If you are steaming multiple batches, add a splash more water to the pot between rounds to ensure it does not run dry.
If you want to keep the vibrant green color, plunge the vegetables into a bowl of ice water for thirty seconds after they finish.
The ones that keep coming up.
How do I know if I have put too much water in?
If you see bubbles coming up through the holes of your steamer basket, you have too much water. Carefully pour some out before adding the vegetables.
Can I steam frozen vegetables?
Yes, but they will release more water as they thaw. Increase your steaming time by 1 to 2 minutes and check them frequently.
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