Asparagus: 7 to 13 minutes, or 4 to 7 minutes if you cut up the spears into short pieces Broccoli: stalks for 8 to 12 minutes, florets for 5 to 7 minutes Carrots: 7 to 12 minutes, depending on their size and how much you cut them up Cauliflower: 5 to 10 minutes for florets Corn on the cob: 7 to 10 minutes Green beans: 5 to 7 minutes[2] X Research source Potatoes, sliced: 8 to 12 minutes Spinach: 3 to 5 minutes
Use a clean vegetable brush to scrub veggies with thick skins, like potatoes or carrots. Some veggies, like cauliflower and cabbage, have lots of nooks and crannies where dirt and bacteria can hide. Soak veggies like these in cool water for 1-2 minutes before rinsing them off. You can use a commercial produce wash if you like, but studies have shown that this is no more effective than rinsing your veggies in clean water.
Carrots take much less time the smaller you cut them up; the same goes for cauliflower and potatoes. Some vegetables, like asparagus, may need a little extra preparation. For example, you will likely want to snap off the tough bottom ends of the asparagus stalks, and thicker stalks will be more tender if you peel them lightly before steaming them. [5] X Research source Most vegetables don’t need to be peeled before cooking. In fact, many peels add extra fiber, flavor, and nutrients to your veggies. Try to stick to peeling those veggies that have extra tough or dirty skins. [6] X Research source
For example, potatoes will take much longer to steam than green beans, so it’s best not to mix them up while you’re steaming them. You can also speed up the cooking time of denser vegetables by cutting them up into smaller pieces.
To close the steamer, simply put the lid on the top pan, which is resting on the lower pan filled with water. This is similar to a double boiler or bain-marie. Some steamers may require more or less water, depending on the size of the pans. As a general rule, the water in the bottom pan should be 1–2 inches (2. 5–5. 1 cm) deep and should not reach the vegetables in the steamer basket.
If you’re steaming different kinds of vegetables, make sure to keep them in separate groups; this will make them easier to remove when they finish, as each one cooks at a different rate. To protect your hands from the steam, pour the vegetables in from a bowl instead of putting them into the steamer with your hands. You can also protect your hands by wearing oven mitts or covering them with a dish towel. There are many types of steamers on the market. Some come with multiple steaming compartments so you can easily separate the slow-steaming vegetables from the ones that cook more quickly.
If you’re worried about losing track of the time, set a timer. For most fast-cooking vegetables, you can start checking in at around 3 minutes.
Smaller pieces will steam more quickly than bigger ones, and some vegetable types steam more quickly than others. For example, green beans, cauliflower florets, or asparagus stalks will steam faster than potatoes or whole baby carrots.
If all your vegetables are done at once, you may be able to simply lift the entire steamer basket out of the pan and dump them directly into a bowl or serving dish. Use oven mitts or a kitchen towel to protect your hands. Many vegetables will appear more vibrant or colorful once they’re cooked. [12] X Research source Of course, the best test is a taste test. Your vegetables should be firm but tender rather than mushy.
Steamed vegetables go wonderfully with any meat, can be served with a cheese or herb sauce, or even just as they are. Since steaming is so healthy, it is best not to load them up with too many extra fixings—they are delicious and nutritious as-is!
If you’re cooking larger vegetables, a deep pot or pan will work best. However, for smaller veggies—such as asparagus stalks or broccoli florets—you can do this in a large, lidded frying pan. [14] X Research source
If the lid of your pot doesn’t fit tightly enough to seal in all the steam, you may need to use a little more water. Experiment with different amounts until you figure out what works with your pot.
For example, you might put a layer of potatoes on the very bottom, followed by cauliflower in the middle, then asparagus on the top.
Resist the urge to lift the lid and check for steam, since this will release heat and disrupt the cooking process. If you don’t want to risk burning your fingers on the hot lid, choose a pot with a glass lid so that you can look inside and see the water boiling and steaming. If you must, you can also crack the lid open for a split second and see if any steam escapes.
Your vegetables should be tender, but still have a little crunch. They should also appear vibrant and colorful. If they need more time, replace the lid and give them another 1-2 minutes before testing again.
To protect your fingers, use tongs or a slotted spoon to take your vegetables out of the pot. If the veggies are all done at the same time, you can pick up the whole pot with a pair of oven mitts or pot holders and dump the contents into a strainer. If not all of your vegetables cook at the same rate, you may need to set the faster-cooking vegetables aside in a covered container to keep them warm until the rest are done. You probably won’t have much water left over after using this method. If you do, though, you can incorporate it into a vegetable broth or even use it to water your house plants—they’ll appreciate the extra nutrients!
2–3 tablespoons (30–44 mL) of water per 1 pound (0. 45 kg) of vegetables works well for most vegetables. [16] X Research source If you’re working with denser vegetables, you may need a bit more water. Some microwave gourmets recommend simply laying your vegetables out on a plate and covering them with 3 damp paper towels to provide all the necessary moisture. [17] X Research source
The other 3 sides should be tight, sealing in the heat. It just needs the one corner to act as a vent. Alternatively, you can cover the bowl with a ceramic plate or a vented lid designed to fit the bowl.
The cooking time will depend on both your vegetables and the power of your microwave. Some may be done in a couple minutes, while others will take considerably longer. Your veggies are done when they’re easy to pierce with a knife but are still a little firm. Contrary to popular belief, cooking your vegetables in a microwave will not reduce their nutritional value. In fact, steaming your veggies in a microwave is one of the best ways to preserve those valuable nutrients, as opposed to other cooking methods like boiling, pressure cooking, or frying![20] X Trustworthy Source PubMed Central Journal archive from the U. S. National Institutes of Health Go to source
If you want, you can add a little butter or soy sauce to your veggies before you start steaming them. Once they’re done, add salt and pepper or any other seasonings of your choice. [21] X Research source Be careful taking off the plastic wrap or lid, since doing so will release a lot of very hot steam.
