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! ;)