How to make perfect steamed vegetables step by step
If you want to prepare a complete side dish for your meals, these steamed vegetables are easy to enjoy because of their natural flavor and texture.
- 1 taza de brócoli en floretes
- 1 zanahoria mediana, en rodajas finas
- 1 calabacín pequeño, en medias lunas
- 100 gr de ejotes (vainitas), sin puntas
- 2 cdas de aceite de oliva extra virgen
- 1 diente de ajo rallado o finamente picado
- 1 cda de jugo de limón fresco
- 1 cdita de ralladura de limón (opcional)
- 1 cdita de perejil fresco picado
- 1/2 cdita de tomillo seco o fresco
- Sal al gusto
- Pimienta negra recién molida al gusto
- 1 pizca de hojuelas de chile (opcional)
- Lava muy bien todas las verduras y córtalas en tamaños similares para que la cocción sea uniforme.
- Llena una olla con unos centímetros de agua y coloca una vaporera o colador resistente sin que toque el agua.
- Cuando el agua hierva, añade primero la zanahoria y los ejotes. Cocina durante 3 minutos.
- Incorpora el brócoli y cocina 3 minutos más.
- Agrega el calabacín y cocina entre 2 y 3 minutos adicionales, hasta que todas las verduras estén tiernas pero firmes.
- Mientras tanto, mezcla el aceite de oliva, el ajo, el jugo y la ralladura de limón, el perejil, el tomillo, sal y pimienta.
- Retira las verduras de la vaporera y pásalas inmediatamente a un recipiente amplio.
- Vierte el aderezo sobre las verduras y mezcla con cuidado para no romperlas.
- Ajusta el punto de sal y pimienta.
- Sirve de inmediato como guarnición o plato principal ligero.
With proper cooking, they become tender, colorful, and perfect to accompany meats, fish, pasta, or to serve as a light dish. Although our recipe uses broccoli, carrots, zucchini, and green beans, you can use any vegetables you like.
Mixed steamed vegetables: a simple and nutritious recipe
- 2 people
- 180 Kcal
- 1 cup of broccoli florets
- 1 medium carrot, thinly sliced
- 1 small zucchini, sliced into half-moons
- 100g of green beans (pods), without ends
- 2 tbsp of extra virgin olive oil
- 1 clove of garlic, grated or finely chopped
- 1 tbsp of fresh lemon juice
- 1 tsp lemon zest (optional)
- 1 tsp chopped fresh parsley
- 1/2 tsp dried or fresh thyme
- Salt to taste
- Freshly ground black pepper to taste.
- 1 pinch of chili flakes (optional)
- Wash all the vegetables very well and cut them into similar sizes so that they cook evenly.
- Fill a pot with a few centimeters of water and place a steamer or sturdy colander inside, making sure it doesn't touch the water.
- When the water boils, add the carrot and green beans first. Cook for 3 minutes.
- Add the broccoli and cook for 3 more minutes.
- Add the zucchini and cook for an additional 2 to 3 minutes, until all the vegetables are tender but firm.
- Meanwhile, mix together the olive oil, garlic, lemon juice and zest, parsley, thyme, salt and pepper.
- Remove the vegetables from the steamer and immediately transfer them to a large container.
- Pour the dressing over the vegetables and mix carefully so as not to break them.
- Adjust the salt and pepper.
- Serve immediately as a side dish or light main course.
Tips to keep in mind
- Cut all vegetables into similar sizes to ensure even cooking.
- Do not allow the vegetables to come into contact with water; steam should be the only cooking method.
- Cook the harder vegetables first, like carrots, and leave the more delicate ones for last.
- Avoid overcooking them to preserve their color, texture, and nutrients.
- Use already boiling water before placing the steamer.
- Uncover the pot only when necessary to avoid losing steam.
- Add the dressing when the vegetables are freshly cooked so they absorb the flavors better.
- Use fresh herbs to add a more intense aroma.
- Don't overdo the salt; lemon and spices enhance the flavor naturally.
- Serve the vegetables immediately after cooking to enjoy their best texture.
How long should vegetables be steamed?
It depends on the type of vegetable. In general, 6 to 10 minutes is enough for them to become tender, but still firm and with a good color.
How to prevent steamed vegetables from becoming mushy?
Respect the cooking times, cook each vegetable according to its firmness, and remove them as soon as they are tender. Too much steam makes them too soft.
Is it necessary to add salt to the water in the steamer?
No. Since the vegetables do not come into contact with water, it is preferable to season them at the end of cooking to better control the flavor.
Can you steam vegetables without a steamer?
Yes. You can use a heat-resistant metal colander over a pot of boiling water or a raised rack, always making sure the vegetables don't touch the water.
