We are going to prepare some steamed vegetables, one of the best ways to preserve the properties of these foods, their nutrients and their flavor. Any vegetables can be used to make this recipe, but not all are the same and even some are better for choping them. Good thing to use this technique to cook the vegetables is that no fat is used, which makes them healthier. Cooking steamed vegetables is a healthy and perfect way to maintain the taste of vegetables. This cooking technique is very simple and fast, but so that we have well required that we take into account some tips that we will give along the recipe. For example, for vegetables, we are all cooked as cooked have to be similar texture. If we have a tougher vegetable, we will have to cook it a little earlier or cut it into smaller pieces, so it is best to put vegetables that need the same cooking time. Those we propose below need almost the same cooked, except for cauliflower, which needs a few more minutes and, for this reason, we will cut it into smaller pieces; The other vegetables in 7-9 minutes will be ready. Keep reading and discover in recipes how to make steamed vegetables with all our tricks.
| 🚻 2 Diners | 🕘 30m | 🍵 Recipient | 🤯 Difficult Disturbance |
| Ingredients to make steamed vegetables: |
| 6 pieces of brocolà 6 pieces of cauliflor 1 carrot 1 calabacÃn 7 green asparagus 1 pinch of salt 1 pinch of olive oil 1 pinch of pepper |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make steamed vegetables:
1. Cut the cauliflower and broccoli in branches and lavalos.
2. Prepare the remaining vegetables. For it. Clean the asparagus and cut them into pieces, peel the carrots and cut them into slices and, finally, wash and cut the sliced zucchini leaving the skin.
3. Put a casserole on the fire with a little water, approximately less than half of the casserole. To cook steam vegetables there are special pots or steamers, however, we can also make steamerless vegetables. For this second option, we will simply need a casserole and a strainer.
4. If you have steamer, or the typical casserole with holes, introduce it. If you don have, simply place a strainer. Of course, it should not touch the water, so that the casserole must be smaller than the strainer.
5. Enter vegetables into the steamer or strainer.
Trick: If your strainer is very large and the steam can escape, another way of cooking steamed vegetables without steamer and placing a sheet of aluminum foil on the pot, without touching the water, and introducing the vegetables on top.
6. When the water begins to boil, go down to medium heat and lid. Let steamed vegetables between 8 and 10 minutes, the final cooking time will depend on how you like the vegetables made. If you like the dente, at 7 minutes they will be ready. Click a piece with a stick or a knife to check the cooking point.
7. When they are ready, turn off the fire.
8. Put them in a source of serving, add a stream of olive oil, a pinch of salt and pepper. This steamed vegetable recipe is perfect and you have already seen that with simple tricks you can cook them with and without steamer.
