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For best results:
1. Wash and clean vegetables before steaming. Trim stems and peel skins.
2. Cut vegetables into even sized pieces. The smaller the piece the faster it will cook.
3. Steam vegetables until just tender, this retains the flavour.
4. Frozen vegetables should be defrosted before steaming.
Steaming Vegetables
Vegetable Quantity Approximate cooking time
Asparagus, trimmed 2 bunches, trimmed 12-15 mins
Beans, whole 250g, trimmed 12-15 mins
Beetroot 1 bunch - medium 20-30 mins
Bok Choy 2 bunches, separated 8-10 mins
Broccoli 1 head, cut into florets 10-15 mins
Brussel Sprouts 350g, trimmed 15-20 mins
Cabbage ¼ cabbage, sliced 10-12 mins
Carrots 3 medium 15-20 mins
Cauliflower 1 head, cut into florets 10-15 mins
Corn Whole cobs 20-25 mins
Peas 250g, shelled 10-12 mins
Snow peas 250g, trimmed 5-6 mins
Spinach (English) 1 bunch, trimmed 5 mins
Squash Baby, 350g 8-10 mins
Potatoes
Chats
Red or white
10 x 50g, halved
6 x 150g, Cut into quarters
25-35 mins
20-30 mins
Potato sweet 500g, cut into pieces 20-30 mins
Pumpkin 350g, cut into pieces 20-30 mins
Zucchini 2 medium, sliced 6-8 mins
Frozen Vegetables
Must be defrosted first
10-15 mins