Steaming Whole Vegetables
Steaming whole vegetables is about control and consistency. By keeping them intact, you prevent them from becoming waterlogged, preserving their structure and natural flavor. Use a tight-fitting lid to trap the heat, and rely on the blade of a paring knife to tell you exactly when the center is tender.
Uniformity is your friend
Select vegetables of similar size so they cook at the same rate. Ensure your steamer basket sits high enough above the water that the boil doesn't touch the produce.
- Large pot with a tight-fitting lid
- Metal or bamboo steamer basket
- Paring knife
- Tongs
What goes in.
- 1 lbbaby carrots, scrubbed
- 1 lbsmall baby potatoes, scrubbed
- 1 lbgreen beans, ends trimmed
- 2 inwater in the base of the pot
Keep the lid closed
Every time you lift the lid to check, you lose heat and steam pressure. Keep the seal tight until the minimum estimated time has passed.
The method.
Prepare the water
Bring two inches of water to a rolling boil in your pot.
Arrange the produce
Place vegetables in the steamer basket. Do not overcrowd; the steam needs to circulate around every side.
Set the heat
Lower the basket into the pot and cover immediately. Reduce heat to medium-high to maintain a steady, vigorous stream of vapor.
Test for doneness
After 8 minutes, lift the lid cautiously away from your face. Poke the thickest vegetable with a paring knife. If the blade slides in and out without resistance, remove the basket immediately.
Finish
Remove the vegetables from the basket at once to stop the carryover cooking.
Other turns to take.
Aromatic Steam
Add a few sprigs of fresh thyme or a smashed clove of garlic into the boiling water to infuse the vegetables with subtle scent.
Citrus Finish
Toss the steamed vegetables immediately with a squeeze of fresh lemon juice and a pinch of coarse salt while they are still steaming hot.
When it doesn't go to plan.
If the water stops boiling, add a half-cup of boiling water from a kettle rather than cold tap water.
Use a bamboo steamer for delicate vegetables as it absorbs excess moisture, preventing the skin from getting mushy.
Root vegetables like potatoes take longer; start them 5 minutes before adding quicker items like green beans.
The ones that keep coming up.
How do I know if I've over-steamed them?
The vegetable will look dull, lose its bright color, and the surface will start to lose its firm structure.
Can I steam frozen vegetables?
Yes, but they will release more water. Add two minutes to your timing and ensure you drain them well immediately after.
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