Steam Vegetables

Steamed broccoli is one of my personal favorites. (Photo by Charlotte Ekker Wiggins)

Steam Vegetables

This may come as a shock to you but steamed vegetables are very easy to make. The biggest challenge is knowing how long each vegetable takes to cook. Broccoli, for example, takes more time than cauliflower.

Once steamed, these vegetables can also be spread on a cookie sheet; frozen and then stored for later use. You may never look at a bag of frozen vegetables the same way again.

Steamer baskets make steaming vegetables easy work. (Photo by Charlotte Ekker Wiggins)

To steam you need a simple steamer basket. If you don’t have one, you can make one with a simple basket that fits inside your cooking pot.

To steam, wash the vegetables. Cut up into smaller pieces. Add water to your pot; I usually add 3 inches of water and keep more handy in case it evaporates before the vegetables are steamed. Add cut up vegetable s to your steamer basket.

Set the timer for 5 minutes and check the vegetables with a fork. If the vegetables are done, the fork will easily go in.

Remove from heat. Drain. Spread on a cookie sheet. Freeze. Store in plastic bag in freezer.

Cut up cauliflower ready to be steamed. Some vegetables take longer than others. (Photo by Charlotte Ekker Wiggins)

I steam the vegetables separately and then store a few in bags by themselves, others in a mixed bag.

To serve, remove from freezer. Allow to come to room temperature or microwave for a minute.

I don’t put anything on my steamed vegetables. Some people like a little butter, salad dressing or olive oil so season to taste.

That’s it!

Charlotte