Guide to Steaming Vegetables

FRIDAY'S FOOD TIP

Not sure how long to steam certain vegetables? Then read this helpful guide from Shauna Hanus.



EASY TO FOLLOW VEGETABLE STEAMING GUIDE
By Shauna Hanus

Steamed vegetables are packed full of vitamins and minerals and are a healthy way to eat your required servings of vegetables every day. Steamed vegetables can be served alone, with a drizzling of sauce or sprinkled with kosher salt and pepper.

It does not matter if you’re steaming broccoli or snap peas all vegetables are steamed by the same method of loading a steamer with a shallow layer of vegetables and placing in about one inch of water. Then bringing the water to a boil and covering the steam pot with a lid.

However each vegetable does need to be steamed for different amounts of time. Here is an easy to follow chart for how long to steam various varieties of vegetables.

• Baby Artichokes should be steamed for 5-6 minutes.
• Full sized Artichokes should be steamed for 45-50 minutes.
• Small stemmed Asparagus should be steamed for 3-5 minutes.
• Large stemmed Asparagus should be steamed for 4-6 minutes.
• Sliced or Julianned Carrots should be steamed for 6-8 minutes.
• Cut Cauliflower should be steamed for 4-5 minutes.
• Broccoli heads should be steamed for 3-4 minutes.
• Broccolini heads should be steamed for 4-5 minutes.
• Fresh Green Beans should be steamed for 3-5 minutes.
• Small Potatoes, such as new potatoes should be steamed for 10-15 minutes.
• Snap Peas should be steamed for 5-6 minutes.

Shauna Hanus is a gourmet cook who specializes in creating gourmet recipes. She has extensive experience cooking with easy to find grocery items to create delightful gourmet meals. She is also the publisher of a no cost bi-monthly gourmet newsletter. Her newsletter is always fun and informational packed with tips and trivia you can use everyday. Sign up for her newsletter and learn more about Gourmayeats Weekly Recipe Club at gourmayeats.com

Article Source: ezinearticles.com


"Nature alone is antique and the oldest art a mushroom." - Thomas Carlyle