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