You can steam vegetables with a lidded pot, a little water and something to hold the food above it. The vegetables cook in hot vapor instead of sitting in the liquid, which keeps their color and bite.
Three Ways to Rig It
- Strainer method: set a metal colander or mesh strainer inside a larger pot so it hangs above the water, then cover with a lid.
- Rack method: place a heatproof trivet or crumpled foil balls in the bottom of a wide pan, add water below the top, and rest a plate on them.
- Shallow method: put vegetables in a skillet with about half an inch of water and cover tightly. This is a steam-simmer hybrid and works for small amounts.
Whatever you use, make sure it is made of metal or ceramic that tolerates heat, and that the water never touches the vegetables. Check the maker’s guide for your pot and any insert before improvising.
Procedure
- Pour about an inch of water into the pot and bring it to a boil.
- Meanwhile, cut vegetables into even pieces so they finish together.
- Set up your rack, strainer or plate, and arrange the vegetables in a single layer or loose pile.
- Cover with the lid and lower the heat slightly so the steam stays steady.
- Cook according to the table below, lifting the lid away from your face to peek.
- Pierce a piece with a fork. It should be tender but still lightly resistant.
- Remove at once and season with salt, butter, oil or lemon.
Loose Timing
| Vegetable | Cut | Rough time |
|---|---|---|
| Broccoli florets | Bite-sized | 4 to 7 minutes |
| Green beans | Whole, trimmed | 5 to 8 minutes |
| Carrot coins | Quarter-inch | 6 to 10 minutes |
| Potato chunks | One-inch | 15 to 20 minutes |
Avoiding Common Mistakes
Steam is very hot and burns quickly, so use oven mitts and open the lid slowly. Do not let the pot boil dry; check the water level for longer jobs and top up with hot water. If vegetables come out limp, shorten the time next round, and if they stay hard, cut smaller pieces.
Seasoning after steaming gives you the most control. Toss the hot vegetables with a little olive oil, a pinch of salt, fine lemon zest or a spoon of yogurt sauce. If you need to hold them for a few minutes, leave them in the strainer off the heat with the lid on. Rinse under cold water only when you plan to serve them chilled, such as in a salad.
FAQ
Can I steam frozen vegetables?
Yes. Add a minute or two and follow the package directions where they give specific times.
Does the lid have to fit tightly?
A close fit helps, but a plate or foil can work if the lid is small. Just keep vapor from escaping too freely.
The Short Version
Hold the food above boiling water, cover, and check often. Cut evenly, remove while still firm, and keep an eye on the water level.