The Basics - steamed vegetables

One pot method for steaming mixed vegetables such as kumara, carrots and green beans.

Steamed vegetables recipe
SERVES 4
TIME TO MAKE 5 - 15 mins
MEAL TYPE Dinner
TIME TO MAKE 5 - 15 mins
MEAL TYPE Dinner

Follow our step-by-step recipe guide.

Method

  1. Fill a large pot with enough water so it doesn't touch the steamer basket/colander or sieve
  2. Bring the water to a boil a over high heat
  3. When steam starts to emerge from the pot, reduce the heat to medium
  4. Add the vegetables to the steamer basket / colander or sieve according to their cook times
  5. Start with the kumara as it has the longest cook time, cover with a lid for 3 minutes
  6. Then add the cauliflower cover with the lid for 2 minutes
  7. Add the carrots and broccoli cook covered for 2 minutes
  8. Lastly add the green beans and courgettes and cook for 3 minutes covered.

Recommended steam times for:

Kumara, 2-3cm dice                           10 minutes

Cauliflower, cut into pieces                 7 minutes

Carrots, 2-3cm pieces                         5 minutes

Broccoli, cut into pieces                      5 minutes

Green beans, whole                           3 minutes

Courgettes, 2-3cm pieces                  3 minutes

 

Suggestions

Serve with pesto fold through.

Garnish with fresh herbs and lemon juice.

Season with pepper.

  • kumara, cut into 2 - 3cm dice
  • 1 cup
    cauliflower, cut into bite-size pieces
  • carrots, cut into 2 - 3cm pieces
  • 1 cup
    broccoli, cut into pieces
  • 1 cup
    green beans, whole
  • courgettes, cut into 2 - 3cm pieces
Per serve
  • Energy
    279kJ
  • Protein
    3.8g
  • Total Fat
    0.6g
  • Saturated Fat
    0.1g
  • Total Carbohydrate
    9.9g
  • Sugars
    6.5g
  • Dietary Fibre
    5.3g
  • Sodium
    18mg