Here's how to steam vegetables, the easiest and fastest way to cook vegetables.
Steaming is a light cooking that helps veggies retain nutrients, enzymes, and taste. Many vegetables are more palatable and some nutrients are enhanced when cooked.
Steaming is ideal for:
A vegetable steamer is a metal basket with slots that allow steam from boiling water to rise to cook the vegetables. It is also possible to steam without a steamer (see below).
The simplest steamer is a folding, slotted stainless steel basket. When opened, it self-adjusts to fit into several sizes of saucepans. Small, inexpensive folding steamers are available in the housewares section of most supermarkets. Larger steamers for larger saucepans are available in specialty cookware stores.
Another type of vegetable steamer is a rigid basket supplied with its own saucepan. The basket fits into the saucepan, similar to a double boiler. Some steamer saucepans have a glass lid so you can watch the progress of the steaming.
The vegetables are cooked when they:
It is possible to steam vegetables without a steamer, although I haven't tried this myself.
Bring to a boil, turn to a simmer, and cover.
Daikon radish (peeled)
Many vegetables steam very quickly.
Different vegetables steam at different rates. Add heavier, thicker vegetables first; thinner, lighter vegetables later.
Serve with butter, flax oil, or coconut oil. Healthy fats help the body utilize vegetable nutrients.