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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 vegetable 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.
VEGETABLE QUANTITY
APPROX. TIME
IN MINUTES
Artichokes – globe 3 whole, tops trimmed 18 – 25
Asparagus 500g 12 – 15
Beans – Green or Wax 500g, cut or whole 12 – 15
Beetroot 500g, whole with 3cm tops 38 – 42
Broccoli 500g 12 – 16
Brussel Sprouts 500g 17 – 20
Cabbage 500g, coarsley shredded 12 – 16
Carrots 500g, sliced 17 – 20
Cauliflower florets 500g 17 – 20
Celery 1 bunch, thinly sliced 17 – 20
Corn on Cob 3 to 5 cobs 38 – 42
Mushrooms 500g, whole 7 – 10
Onions 250g, thinly sliced 12 – 16
Parsnip 500g, peeled and sliced 12 – 16
Peas 500g, shelled 17 – 20
Peppers 500g, halved, seeds removed 7 – 10
Vegetables – guide to steaming times