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STEAMED VEGGIES

The easiest way to steam vegetables probably is buying and using a commercial stand-alone vegetable steamer and following manufacturer recommendations. Amazon, Lowe's, Target and many other stores stock them. I began steaming vegetables long before commercial steamers were available so I never went to the extra expense.

There are two ways of steaming vegetables without a special steamer: stove top or microwave. Both are easy. You can buy special steamers for both.

I once used a bamboo steamer for stovetop dishes, but found that a regular cooking pan, tight fitting lid and a colander that fits inside works just as well, does double-duty as another pan and takes less storage space.

Now I use a pan that came as a three-piece unit and has vented drain holes on two sides that you can cover with the lid and then turn to drain the water. I also use this pan and lid for draining pasta.

To actually steam the veggies, place about an inch of water in the bottom of the pan and the broccoli or green beans for other vegetable inside the colander. I add herbs and spices to the veggies if I want to use them.

Cover tightly and bring the water to a boil. Steam for the appropriate time (see a general list below). Stir in butter or butter substitute before serving.

Microwave steaming can be even easier. You can buy special steamer bags where you don't need any water. I prefer the taste I get using a special microwave steamer I bought at some home-party type show.

It works just like a stovetop steamer with a bit of water (you don't even need an inch in the microwave) in the bottom and the veggies in the basket. Don't buy a cheap microwave steamer. Cheapies break, crack, and are not very dishwasher friendly. I've used my more expensive one for about four years, and it looks new.

The following are a few suggestions about cooking times. Microwaves vary on how fast they cook, and even stovetop steaming may need to be adjusted for each family's preferences. Check for doneness after the shortest time span - before draining water. Then just cook a bit longer if desired.

Asparagus (wonderful when steamed!): 4-6 minutes on either the stovetop or in the microwave

Broccoli florets: about 5 minutes on stovetop; 3-4 in the microwave

Brussels sprouts: about 10 minutes on stovetop; about 6 in the microwave

Carrots (cut 1/4" thick): 6-8 minutes; 5 minutes in the microwave (The age and size of carrots can affect this; steam tiny baby carrots whole for less time.)

Cauliflower florets: about 6 minutes on stovetop; 3-4 in the microwave

Green beans: about 5 minutes on stovetop; in the microwave 3-4 minutes (Green beans also vary with age and size. Start with these times and move up if they aren't quite done.)

Peas: about 3 minutes on stove top; 1-2 minutes in the microwave

Zucchini: about 6-7 minutes; 6-8 minutes in the microwave.

One warning! Once you learn how truly good steamed fresh vegetables taste, you won't want to cook them any other way.

Learn more about this author, Margaret Shauers.
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