If steaming is the preferred cooking method of vegetables, what’s the best way to keep them from steaming into mush? It’s true there is a fine line.
There are 2 steam veggies, on the stovetop and in the microwave. On the stovetop you’ll need a large pot and a steamer basket or colander. Fill the pot with water, just below the colander or basket. Once the water comes to a boil, add the vegetables in the basket or colander, don’t pack them in too tight or they won’t cook evenly. Place the cover on top, but set it askew, like slim crescent moon, so a little steam can escape on the side.
If you’re a microwave preferred steamer, place your veggies in a microwave safe bowl, add just enough water so the veggies are rinsed. Cover the bowl with microwave safe plastic wrap or safe top and leave a corner vented.
How long does ‘steamed to perfection’ take? Different times for different veggies, but most will be done in a few minutes.
Note: the times below may very depending on how ripe or thick your veggies are.
- Asparagus – Stovetop: 5 Minutes, Microwave: 4-6 Minutes
- Broccoli – Stovetop: 5 Minutes, Microwave: 3-5 Minutes
- Brussels Sprouts – Stovetop: 10 Minutes, Microwave: 7 Minutes
- Carrots – Stovetop: 6-8 Minutes, Microwave: 5 Minutes
- Cauliflower – Stovetop: 6 Minutes, Microwave: 3-4 Minutes
- Green Beans – Stovetop: 5 Minutes, Microwave: 3-4 Minutes
- Peas – Stovetop: 3 Minutes, Microwave: 1-2 Minutes
- Zucchini – Stovetop: 6-7 Minutes, Microwave: 6-8 Minutes