How to Make Steamed Vegetables | Garden Paradise Seeds

Blog entry posted by Garden Seeds, Oct 25, 2021.

Steamed vegetables are no longer bland afterthoughts. When steaming vegetables, there are countless methods for bringing out the inherent flavors and sugars of the vegetables while still leaving them crunchy and soft.

So, select your family's favorite veggies and decide whether to steam them in a steam basket, on the stovetop, or in the microwave. To put it another way, you no longer have to rely on guessing when it comes to getting your kids to eat their vegetables. Toss in some butter and a dusting of parmesan cheese, and your kids are sure to gobble it up!


The Best Way to Steam Your Veggies

In the absence of a steamer, cover the vegetables in a big skillet with water before placing them in the oven. Cook for five minutes with the lid on the skillet. Allow for the water to evaporate by removing the cover. Set aside. Add the garlic and lemon pepper to the butter (or olive oil). Make sure the vegetables are cooked through before moving on. Taste and adjust the amount of salt and pepper, if necessary.

Add 1 inch of water to your pan and the steamer basket before using. Once you've added more water, bring it to a rolling boil again. Cover the basket with the vegetables after tossing them in. Cook until fork-tender, about 10 minutes at medium heat.

Add vegetables and water to a microwave-safe bowl and cook on high for 5 minutes. Cook in the microwave until fork-tender, about 1 minute per 100 grams of the food. 3-4 minutes is about right. Add butter, salt, and pepper, and mix well.


How Long Should Vegetables Be Steamed For?

Steaming timeframes will vary based on the type of vegetable being steamed. Root vegetables, on the other hand, typically require more time to prepare. Smaller vegetables and those with higher water content will cook faster because of their size (i.e., zucchini). Below is the time of how long your vegetables should be cooked for.

· 3 minutes for tough dark leafy greens like beet greens and kale

· 3 minutes for spinach

· 3 minutes for spinach or other delicate leafy vegetables

· 3 minutes for green peas

· 5 to 7 minutes for broccoli and cauliflower florets, and the same amount of time for green beans

· Root vegetables and all kinds of squash (excluding broccoli) should be cooked for 8 to 20 minutes, depending on their size


Typical Ways of Steaming Vegetables

Vegetables are one of the most commonly eaten foods that are readily available in the market. Even you can grow these at your place. All you have to do is to find the quality seeds that can cater to your needs from Garden Paradise Seeds. Once you have everything ready, you can quickly prepare steamed vegetables. Here are the steaming process of few veggies.



1. Green Beans

Green beans are great to steam. One of the best ways to enjoy beans is to simply toss them with a little olive oil, pepper, and salt, and roast in the oven at 375 degrees F for 20 minutes...or until they are crispy and tender but not burnt. But if you're feeling especially ambitious, here's a recipe for Steamed Green Beans that tastes just as yummy as it looks.

Begin by filling a pot up with about one inch of water. Make sure the pot is big enough to hold all your green beans; otherwise, you'll have to cook them in batches. If needed, break green beans into 2-3 inch pieces. Bring water to a boil over high heat, then carefully add green beans - they will sizzle when they hit the hot water! Stir briefly. Cover, reduce heat to low, and steam for 15 minutes or until very tender. Remove lid and stir green beans around in the steaming hot pan for 30 seconds to remove excess moisture. Transfer green beans into serving dish and drizzle with olive oil, salt, and pepper with chopped garlic. Toss or stir to combine and taste one last time to see if you need more salt or pepper. Remove from heat and serve your vegetable dish immediately!


2. Cauliflower

Cauliflower is a popular vegetable, especially for people on low carbohydrate diets. It's also simple to prepare. To steam cauliflower:

· Cut off the outer leaves of the cauliflower and rinse it under cold running water. Chop the head into individual florets. Separate out any that are more than 1" in size so that they can cook through properly without burning or sticking to the pan.

· Fill a pot with about ½ inch of water, then put an inverted steaming basket inside it (if you don't have one, just use an inverted colander). The water should not touch the bottom of your basket/colander; this allows some air to circulate around your food while it's cooking, which will make it even more tender.

· Bring the water to a boil, then add your florets (don't crowd them; if they're too close to each other, they'll be soggy). Put your lid on and let it sit for about 8 minutes. If you want them softer, leave them in longer; test one every once in a while by taking out a single floret with tongs (be careful not to burn yourself!) and biting into it. The outside should be soft, but the inside should have some firmness left still--a little bit of crunch never hurt anyone!

· Remove from heat, drain off any excess liquid, place on serving dish/plate/whatever you feel like putting them on, and serve.


Tips for Steaming

3. Cut your vegetables to the size you intend to consume them if you're like the majority of people. In that case, keep in mind that larger vegetables take longer to cook than smaller ones.

4. Considering the previous, whether you cut them large or tiny, make sure they are all the same size throughout the process. This will ensure that they are cooked uniformly throughout.

5. To cook root vegetables, you need to leave them in the oven for longer. Cook all your root vegetables at the same time for convenience.

6. If you're going to mix vegetables, start with the ones that take the longest to cook. After that, you can incorporate the rest.

7. Don't over-steam the vegetables. Use a timer while steaming vegetables until you get the hang of it.

8. Whether it's fresh or frozen, it doesn't matter. You have a choice between the two. Due to the additional water content, frozen items may become saturable more quickly. Just be on the lookout for it and don't cover them up for any longer than is absolutely required.
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