Steam Vegetables

Steamed vegetables are a nutritious and quick choice for any dinner table. Here are two ways to properly steam vegetables - in a basket and by blanching. Both methods are excellent for maintaining the colour and texture of the vegetables while also preserving their nutritional value and their flavour.

Serves 4 people

Ingredients

 * [[Image:Steamveg1.png|160px|thumb|right]]200 g / 7 oz broccoli, cut into florets
 * 200 g / 7 oz cauliflower, cut into pieces
 * 200 g / 7 oz green asparagus
 * 200 g / 7 oz green beans
 * 60 g / 2 oz salt
 * a little olive oil
 * 2 ltr / 3.5 pt water
 * some salt and pepper to taste

Steps

 * 1) [[Image:Steamveg3.png|160px|thumb|right]]Heat the water. The first method of cooking is called "blanching". It is a quick way of cooking vegetables while retaining their nutritional values and this technique is especially good for green vegetables. Begin by placing the saucepan on a high heat and fill it with about with 2 litres of water. Now add the salt and bring it to a strong rapid boil. Use 30 grams / 1 oz of salt for every litre / 1.5 pt of water. The salt creates a barrier on the surface of the vegetables and also raises the temperature of the water, sealing in the nutrients.
 * 2) [[Image:Steamveg4.png|160px|thumb|right]]Blanch the asparagus. Now place the bowl of iced water next to the pan in preparation for 'shocking', the vegetables, later on. Then add the asparagus into the boiling water. Allow the water to come back to the boil then prick them with a small knife to check for readiness. The asparagus should be soft but firm at the same time. Blanching the asparagus for roughly 30-60 seconds is enough for it to be perfectly cooked.
 * 3)  [[Image:Steamveg5.png|160px|thumb|Shock the asparagus in ice water]]Remove the asparagus with your slotted spoon.  Place it into the bowl of ice water, to shock the asparagus, for 30 seconds, or until cold. This will immediately stop the cooking process as well as preserve colour, and crispiness. Once removed from the ice, set them aside on the tray lined with paper towel. Keeping them in a cold place will also help to maintain colour and freshness.
 * 4) Add the remaining vegetables.
 * 5) * [[Image:Steamveg7.png|160px|thumb|right]]Next add the broccoli and allow it to blanch for 60 seconds. Then test it by pricking a knife in the stalk of the floret. Remove and place it in the iced water for 30 seconds or more, until cold. Remove and place on the tray lined with paper towel.
 * 6) *[[Image:Steamveg6.png|160px|thumb|right]]Add the green beans. Repeat the entire blanching process, for about 60 seconds.
 * 7) *[[Image:Steamveg8.png|160px|thumb|right]]Finally add cauliflower and blanch for 3-5 minutes.
 * 8)  [[Image:Steamveg9.png|160px|thumb|right]]Use a steamer. The second method of steaming is by using a traditional steamer. Begin by bringing the water to a boil over a high heat. Once the water begins to boil, close the steamer to allow its internal temperature to build.
 * 9)  [[Image:Steamveg10.png|160px|thumb|right]]Add the vegetables. After the steamer has been covered for a minute, add the asparagus, the broccoli, the green beans and the cauliflower. 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 time. After a minute and a half, prick all the vegetables with a knife, to test them. Then remove just the green vegetables. Place them onto a tray lined with paper, to drain a little. The cauliflower needs to steam for another 3 minutes. Remove it after this time.
 * 10) [[Image:Steamveg11.png|160px|thumb|right]]Season and serve.  Transfer all your blanched and steamed vegetables onto a serving platter. Season to taste with olive oil, salt and pepper. Your vegetables are now ready to serve. They go wonderfully with any type of meat, can be served with a cheese or herb sauce, or even just as they are.

Tips

 * Since all vegetables cook at a different pace always cook the different types separately.
 * Blanching vegetables rather than steaming maintains more nutrients and quality.
 * All the vegetables can be reheated in a number of ways once blanched, including by sauteeing, placing them in hot water and other heating methods. They will remain crisp and tasty if kept in a cool place.
 * Lemon juice is a delicious addition for vegetables served neat.

Things You'll Need

 * 1 saucepan
 * 1 steamer
 * 1 bowl of iced water
 * 1 tray, lined with paper towel
 * 1 set of tongs
 * 1 slotted spoon
 * 1 small knife

Related Tips and Steps

 * How to Cook Steamed Fish
 * How to Freeze Cauliflower And/or Broccoli
 * How to Make Roasted (Baked) Asparagus
 * How to Keep Fresh Vegetables Fresher Longer
 * How to Sauté Vegetables
 * How to Steam Food in a Wok, Pan or Pot
 * How to Boil Artichokes

Sources and Citations

 * VideoJug A video on steaming vegetables. Shared with permission.