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10
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
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