How do I know when vegetables are steamed?
Steaming is one of the healthiest ways of cooking most foods, as it does not add any calories and it helps to retain all the vitamin and mineral content of the food. A nutritious and easy option.
How you know…

Steaming is not an exact science. A little over steaming does little harm, and it is advisable to test your steamed vegetables for ‘doneness’ by using a knife to see if it is soft enough.



Frequently vegetables are steamed for further cooking elsewhere, as in stir fry, and you should bear this in mind because the food will, obviously, cook further.



Most of these timings are subjective, much depends on the freshness of the vegetables.



Artichokes 8 – 9 minutes


Asparagus (in 5 cm lengths) 6 – 8 minutes


Beans (French) 8 – 9 minutes


Beans (runner) 12 minutes


Broccoli (Large florets) 10 – 12 minutes


Broccoli (Small florets) 7 – 8 minutes


Brussels Sprouts 12 – 15 minutes


Cabbage (shredded) 6 minutes


Carrots (Juliennes) 7 – 10 minutes


Carrots (discs) 8 – 12 minutes


Cauliflowers 8 – 10 minutes


Leeks (young, split) 6 minutes


Leeks (shredded) 6 minutes


Parsnips 10 – 12 minutes


Peas 5 minutes


Potatoes (cubed) 15 minutes


New potatoes 20 minutes


Spring onions 5 minutes


Spinach 4 – 6 minutes


Turnips (cubed) 5 minutes