Steamed Vegetables

Cooking method

1. Step 1:

   

   How do you cook vegetables in a steamer? Absolutely any vegetables work for this. I used a small head of cauliflower, young zucchini, fresh carrots, and green peas. Frozen vegetables work too — don't thaw them first. Rinse all the vegetables thoroughly under running water, scrubbing the dirtiest ones with a brush, and peel the root vegetables.

2. Step 2:

   

   Different vegetables steam in different times. My steamer has three tiers, so I arranged the vegetables by cooking time. Cauliflower takes 20–25 minutes — put it in the first tier. Break it into florets first.

3. Step 3:

   

   Put the sliced zucchini and carrots in the next tier — they take 15–20 minutes. Cut the pieces about the same size so they cook evenly.

4. Step 4:

   

   Put the green peas in last. I used fresh peas in the pod, so they need to be shelled first; if using frozen, just pour them straight from the bag. They take about 10 minutes.

5. Step 5:

   

   Pour water into the steamer as the instructions direct. Use good, clean water — bottled or filtered. Even though you're steaming rather than boiling in it, the quality matters. Set up the tiers, putting the longest-cooking vegetables on the bottom. If you only have one tier, layer the vegetables in it by cooking time.

6. Step 6:

   

   Set the timer for the longest cooking time and start the steamer. I set mine for 20 minutes. After 7–10 minutes, lift off the top tier — the peas should be done. Taste them just in case; mine took a little longer because they were a firm variety. Finish cooking the rest. Mine all took the same time — 25 minutes. After 15 minutes the carrot was still firm; I'd cut it too big.

7. Step 7:

   

   If your steamer has just one tier, simply pull out the vegetables as they're done — which is exactly why it helps to layer them. Transfer the cooked vegetables to a plate. They're bright, pretty, and not mushy — but plain. Season with salt or serve them with a sauce if you like.