Steaming cooks vegetables with gentle heat from water vapor, keeping them tender, colorful, and full of nutrients. It needs no oil and only a little equipment, making it one of the simplest healthy cooking methods.
What you'll need
- Pot with lid
- Steamer basket or metal colander
- Water
- Fresh vegetables
Step by step
- Cut vegetables evenlyChop your vegetables into similar-sized pieces so they cook at the same rate. Denser vegetables like carrots should be cut smaller than soft ones.
- Add water to the potPour in about an inch of water, enough to make steam but not touch the basket. Bring it to a simmer.
- Set up the steamerPlace a steamer basket or colander in the pot so it sits above the water. Add the vegetables in an even layer.
- Cover and steamPut the lid on and let the vegetables steam. Softer vegetables need three to five minutes, while denser ones need closer to eight to ten.
- Check for donenessPierce a piece with a fork; it should be tender but still have a little firmness. Avoid overcooking, which turns them mushy and dull.
- Season and serveRemove the vegetables, then add salt, pepper, a squeeze of lemon, or a drizzle of oil. Serve while hot.
Handy tips
- Group vegetables with similar cooking times, or add the slower ones first and quick ones later.
- Do not let the water touch the basket, or you will boil rather than steam.
- A pinch of salt or lemon after cooking brightens the flavor more than seasoning the water.
Heads up
- Escaping steam is very hot and can burn skin, so lift the lid away from you and use a towel or mitt.
FAQ
Can I steam vegetables without a steamer basket?
Yes. A metal colander set over a pot works, or you can use a heatproof plate on a small trivet. Just keep the vegetables above the water line.
How long does it take to steam vegetables?
It depends on the vegetable and size, but most take between three and ten minutes. Soft vegetables like broccoli florets are quick, while carrots and potatoes take longer.
Is steaming better than boiling?
Steaming tends to keep more nutrients and flavor because the vegetables are not sitting in water. It also makes it easier to avoid overcooking.