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The following are some handy hints on how to
steam vegetables:
1. Before steaming, wash the vegetables
thoroughly.
2. Cut off stems and peel if desired.
3. Cut vegetables to the desired size (smaller
pieces steam faster than larger ones).
4. To retain the vegetables’ flavour and
nutrients, steam until just tender, but still
slightly firm.
5. When steaming several different vegetables at
once, place the largest and firmest in the
steamer first. Add other vegetables according
to size during the steaming time.
6. If a sauce or liquid is to be prepared with the
vegetables, use the rice bowl for steaming.
7. Frozen vegetables should not be thawed
before steaming.
Vegetables.
8
VEGETABLE QUANTITY
APPROX. TIME
IN MINUTES
Artichokes – globe 3 whole, tops trimmed 18 - 25
Asparagus 500gms 12 - 15
Beans – Green or Wax 500gms, cut or whole 12 - 15
Beetroot 500gms, whole with 3cm tops 38 - 42
Broccoli 500gms 12 - 16
Brussel Sprouts 500gms 17 - 20
Cabbage 500gms, coarsley shredded 12 - 16
Carrots 500gms, sliced 17 - 20
Cauliflower flowerettes 500gms 17 - 20
Celery 1 bunch, thinly sliced 17 - 20
Corn on Cob 3 to 5 cobs 38 - 42
Mushrooms 500gms, whole 7 - 10
Onions 250gms, thinly sliced 12 - 16
Parsnip 500gms, peeled and sliced 12 - 16
Peas 500gms, shelled 17 - 20
Peppers 500gms, halved, seeds removed 7 - 10
Potatoes –
1) New 500gms, whole (approx. 8) 28 - 31
2) Red or White 500gms, whole (approx. 3) 38 - 42
3) Sweet 500gms, cut into 3cm pieces 26 - 29
Pumpkin 500gms, cut into 3cm pieces 26 - 29
Turnip 500gms, cut into 3cm pieces 26 - 29
Zucchini 500gms, sliced 7 - 10
FROZEN VEGETABLE APPROX. TIME
(500g) IN MINUTES
Green Beans, Lima Beans, Broad Beans, 17 - 20
Broccoli (cuts), Brussel Sprouts, Carrots
(sliced), Cauliflower, Mixed Vegetables,
Peas
Corn on Cob 26 - 29
FROZEN VEGETABLES: Guide to Steaming Time.
FRESH VEGETABLES: Guide to Steaming Time.