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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