How to Steam Vegetables Perfectly

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 – 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, ½ inch slices

Parsnips, ½ inch slices

10-12 minutes

Potatoes, quartered

Sweet Potatoes, ½ inch slices

Turnips, chop