This technique for steaming vegetables is a cheat that I discovered one day cooking just for myself and I thought turning on the steam oven just for a little bit of broccoli would be a waste. It worked so well that I now use it almost every day.
An easy way of steaming vegetables
This way of steaming is fast, very easy, and requires no special equipment. And steam any food in about 5 minutes. No more soaked broccoli!
It can also be used to cook fish.
A shallow frying pan or pan with a transparent lid (so you can see the steam in action).
Pour a little water in the pan, about 0.5 cm.
Cover it and bring it to the fire. When it boils, add the vegetables, or other food to cook, cut into pieces the size of a fork.
Cover, lower the heat to low and let the steam form and cook the food. Mark 5 min. on the phone, so you don’t forget.
Take the vegetables out of the water with a skimmer.
Average cooking time:
Most vegetables cook in 5 minutes.
Asparagus only needs 4 min, as well as spinach.
New potatoes cut into quarters take 10 min, 15 if bigger.
Steamed asparagus with lime vinaigrette sauce
Steam the asparagus for 5 minutes; transfer to a platter and season with the vinaigrette sauce.
The sauce recipe is as follows: 1 tablespoon extra virgin olive oil + 1 tablespoon balsamic vinegar + 1 tablespoon lime juice + 1/4 teaspoon Dijon mustard + salt and pepper. Emulsify by beating with a fork.
Cauliflower and broccoli with pesto sauce
Read this recipe HERE.
And a new version of the same technique, to see how versatile it is:
White fish fillets with green beans in coconut milk
Heat 200 ml of coconut milk in your frying pan; when it begins to bubble, season with salt and pepper and add the green beans; cover and lower the heat; cook for 5 minutes; add the fish fillets and cover again, leaving to cook for another 5 minutes. When ready, decorate with a generous amount of coriander leaves and squeeze some lime juice on top. It will do.
Tell me, what do you think?