Essential tips on steaming vegetables

We saw last month that boiling vegetables in water is healthy option, but we also run the risk of losing many nutritional properties. Many water-soluble vitamins in vegetables are lost upon contact with water. When steaming vegetables most of the vitamins and nutrients are retained and no fat is required providing a super healthy dish that is also low in calories.

But on a diet or not, I have to admit that I really like  steamed vegetables drives me personally crazy - especially broccoli, carrots, cauliflower, brussel sprouts and potatoes, steamed then served with a good olive oil, ground salt and pepper. It is a super rich dinner with fresh whole vegetables that retains the smell, colour and original taste. To cook steamed vegetables is very important to bear in mind a few factors:

  • Cut the vegetables into pieces of similar size
  • The heavier vegetables should be placed at the bottom of the steamer
  • The steamer should not be in contact with the water
  • Add some herbs during the steaming to add aroma and extra flavour
  • The cooking time will range between five and ten minutes. Crisp and al dente is best :)

I hope you regularly enjoy a plate of steamed vegetables, either as a single dish or side dish for dinner. I'm going to eat mine! ;)

Gestoomde groenten: 5 handige tips om groente te stomen

Salad story by

Chef Orielo

Chef Orielo

Food blogger / food writer

I love using vegetables in my kitchen, which has a marked Read more

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