How to Steam Vegetables Perfectly is actually a lot easier than most people believe. Not only that you only need one unique piece of equipment, a Steamer Basket. The only other item is a saucepan which we all have.
As with most forms of cooking, the most important factor is to avoid overcooking the vegetables. When you anticipate fresh tasty veg and get either soggy or solid instead. Firstly make sure the steamer basket and vegetable are not touching the water but above it otherwise your boiling not steaming.
The length of time it takes to steam vegetables depends on what your steaming. Vegetable such as carrots and potatoes are thicker and denser than say mange tout so will take longer naturally. By cutting/slicing your vegetable to a similar size and thickness means they will be ready at the same time.
How to Steam Vegetables Perfectly
To steam vegetables, just add about 1 ā 1.5 inches of water to a large pot/saucepan and place over a high heat. Once boiling, add the steamer basket with the vegetables, pop on the lid and steam away.
When steaming vegetables, there is no need to salt the water like you do for pasta. You can season them after they have steamed and add butter, olive oil, red chill flakes, herbs and so on.
I have a basic list of vegetables and the times it takes to roughly steam them to help you.
2-3 minutes
Spinach
3-4 minutes
Peas
Sweetcorn kernels
3-5 minutes
Kale
5-7 minutes
Asparagus
Collard greens
Green beans
Mange tout
Sugar snap peas
Swiss chard
6-8 minutes
Broccoli Florets
Cabbage
Cauliflower florets
Zucchini, Aubergine 1 inch slices
8-10 minutes
Beets
Carrots, 1 inch pieces
Fennel, Ā½ inch slices
Parsnips, Ā½ inch slices
10-12 minutes
Potatoes, quartered
Sweet Potatoes, Ā½ inch slices
Turnips, chop