Steamed Vegetables

Vegetables of your choice. Examples of good choices include the following:

  • Broccoli
  • Spinach
  • Carrots
  • Green beans
  • Brussels sprouts

Optional: Sprinkle vegetables with herbs before or after cooking. Add basil and oregano to zucchini squash, ginger to carrots, and garlic powder to green beans. With carrots, add a teaspoon of honey afterward. Be creative!

  1. Wash the vegetables thoroughly. Cut into the desired size.
  2. Put 1/2 inch (just over 1 cm) of water in the bottom of a pan with a tight lid. Bring to a boil, then add the vegetables. Cover tightly. Or put the vegetables in a steamer basket and put the basket into a saucepan with 1 inch (2.5 cm) of water (or enough to prevent the water from boiling away). Cover tightly and bring to a boil.
  3. Cook over medium heat until tender-crisp, about 3 to 10 minutes, depending on the type and size of vegetable.
  4. Drain the vegetables, reserving the cooking liquid for soup, sauces, or even for drinking as vegetable broth.
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