Steaming softens vegetables while maintaining most of their nutrients, especially water-soluble compounds that are easily damaged by heat. Whether you use an electric steamer, a bamboo steamer, or a microwaveable plastic bag or dish, steam vegetables will retain more texture, flavor, and nutritional value when you prepare them with this indirect form of heat and moisture.
You can bake veggies in a microwave or steam them in a steamer. If you don’t steam food frequently or if you find yourself in need of a steaming basket (don’t run out and buy one). All you need is a steel colander, a big pot, and a lid. Only three things you have got everything you need to make a steamer at home.
My favorite steam vegetable is Sweet Potatoes. Sweet potatoes steamed and spiked with some lime juice and chaat masala is a popular street snack in India. Their creamy texture warms you up from inside out. The best thing about sweet potatoes is that they don’t take much to cook and are very versatile.
How to steam veggies without steamer?
Steaming is the easiest cooking method if you want to add vegetables to your diet. It helps keep veggies crisp and flavorful while softening them enough for easy eating. Light herbal seasonings or citrus juices can bring out the flavors of steamed vegetables.
Things required :
Big pot (That fits steel colander)
Veggies of your choice ( I used beetroot, sweet potatoes, broccoli, and carrots)
Water – 2 cups
Cut the veggies into chunks. To get the vegetables to cook evenly, veggies should be chop into the most uniform pieces. The thicker the veggie, the longer it will take to cook. Fill a pot with approximately half an inch of water.
Cover the lid and let it boil the water on high flame for 5 minutes.
Now place all veggies in a metal colander (leaving enough room so that the boiling water won’t touch the strainer). Place metal colander with veggies in a pot and cover the pot with a lid.
Let it steam for good 10 minutes on medium-high flame.
After 10 minutes open the lid and check veggies for doneness by inserting a knife into the thickest part of the vegetable. Vegetables should be tender but still, have a little crunch. They should also appear vibrant and colorful.
Carefully, with a kitchen towel, remove the steamer basket from the pot or pan. Remove the vegetables with tongs. Transfer all your steamed vegetables onto a serving platter. Season them to taste with olive oil, salt, and pepper, and add a splash of lemon juice.