Video:How to Steam Vegetables

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Transcript:How to Steam Vegetables

Hi, I'm Jonathon Stewart for About.com Food with today's 90-second quick tip. Steaming vegetables is a fantastic way to add great color and flavor to any plate, not to mention crazy nutrition.

Don't have a steamer? Ah, who needs one? They're big and clumsy anyway. So grab some raw vegetables and a pot with a lid and we are good to go. Check it out.

Cut Vegetables Into Even Pieces

The number one trick to steaming vegetables is to not overcook them, so start by making sure your veggies are cut into relatively even-sized pieces.

Some veggies, like carrots, take a little longer to cook than others like baby zucchinis regardless of their shape, so you should throw them in a little earlier.

Add Vegetables to Boiling Water

Place your first set of vegetables in a shallow pan or pot, and cover with a small amount of water, about four or five tablespoons worth.

Set your burner to medium high, and allow the water to boil. Reduce to a simmer, cover the pan with a lid, and allow the steam to build.

After a few minutes, add in your quicker-cooking veggies and continue to steam.

Check and Serve Steamed Vegetables

Keep a close eye to make sure the water doesn't evaporate altogether, adding in some extra if you need to. Also watch out for the veggies' color. You want each to be as vibrant and full as possible for optimal presentation and flavor.

When you can cut into the veggies with a fork, but before they get mushy and faded, remove them from the heat, empty into a colander, and douse with cold water to stop the cooking process.

Sprinkle with a pinch of garlic salt and black pepper for a tasty accent. I may never sauté again.

Thanks for watching. To learn more, visit us on the web at food.about.com.