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Steamed Vegetables with Chile-Lime Butter

tbspSusan Recipe by

Steamed Vegetables with Chile-Lime Butter

Kids of all ages will gobble up their veggies when topped with a citrus-pepper butter.

(2 comments)
  • Prep Time 20 min
  • Total Time 20 min
  • Servings 6

How to Steam Vegetables  

As prepared by tbspSusan

How to Steam Delicious, Healthy Vegetables


Steaming vegetables is fast, easy and deliciously healthy – whether you use an old-school steamer basket, microwave, or a simple frying pan.


I love the taste and appearance of bright, crisp steamed vegetables. They are full of flavor, and this method of cooking tends to preserve essential nutrients, making it extremely healthy as well. Learn how to steam vegetables, from asparagus to zucchini, with just some common kitchen equipment and a couple of pointers to get the best results.

Kitchen Equipment Needs


The most common way to steam vegetables is by using a pot with a good fitting lid and a metal steamer basket. These baskets are inexpensive and sold in most supermarkets. Other ways to steam vegetables include using the microwave or simply putting them in a frying pan and covering it with a lid. We cover all those bases here so no matter what kind of equipment you have, you can steam any type of vegetable.

Get the Water Going


When using the saucepan and steamer basket method, place the basket into the pot and fill with water until it comes just to the bottom of the basket. You don’t want it to fill above the basket holes and have your vegetables sitting in the water while they steam, since this defeats the purpose of steaming. Some cooks like to add herbs or butter to the water to help flavor the vegetables while they cook.

Cover the pot with a lid and turn the heat on high to get the water boiling.

Preparing the Veggies


Cut up your vegetables before putting them in the pot. The smaller the pieces, the faster they will steam. If you want to steam tough veggies like potatoes, yams, carrots or beets, you may want to cut them in bite-sized pieces so they don’t take too long. On the other side, zucchini, peas and asparagus cook quickly, so you can keep those veggies a little larger if you like.

Steaming Vegetables


Once you see steam beginning to rise from the pot, your water is ready to go. Carefully take off the lid (don’t get burned by rising steam) and place your vegetables in the basket. Close the lid and keep an eye on the time. Carrots will cook in about seven to eight minutes, broccoli at around five minutes and asparagus will cook in about three minutes.

How to Steam Vegetables

No Steam Basket? No Problem!


For those using a microwave, rinse and place the vegetables in a microwave-safe bowl. You won’t need to add additional water if you don’t drain the vegetables after rinsing. Just run them under the water and place them right in the bowl. Cover the bowl with microwave-safe plastic wrap, flip back a corner for venting, and cook for about the same amount of time it would take on the stovetop.

When using a frying pan, place just a small amount of water in the bottom of the pan -- just enough to cover the surface -- turn up the heat, set the vegetables in the pan, cover and cook.

When you’re getting close to the right time, open the lid and stick a paring knife into a sample vegetable. If the knife slides easily in, with no resistance, they’re done.

Serving


Remove vegetables with tongs or a long-handled spoon, but use an oven mitt to prevent getting a steam burn while you do this. You can place the steamed vegetables on individual dishes or season them first with a little olive oil or melted butter, salt, and pepper before serving.

Once you know the basics of how to steam vegetables, you can mix and match to get an endless number of combinations to make your meal different every time.

Like to Steam Stuff?


Once you’re turned on to steaming foods, the sky is the limit! Here are some recipes to try:


What's your favorite veggie combo?

See Recipe

Steamed Vegetables with Chile-Lime Butter

Ingredients

2
tablespoons butter or margarine
1
small clove garlic, finely chopped
1
teaspoon grated lime peel
1
teaspoon finely chopped serrano or jalapeño chile
1/2
teaspoon salt
1
tablespoon fresh lime juice
3
cups cut-up fresh vegetables, such as broccoli florets, cauliflower florets and/or sliced carrots

Directions

  • 1 In 1-quart saucepan, melt butter over low heat. Add garlic; cook and stir about 20 seconds. Add lime peel, chile, salt and lime juice; mix well. Set aside.
  • 2 In 4-quart saucepan, place steamer basket. Add 1 cup water; heat to boiling.
  • 3 Add cut-up vegetables to basket; cover and cook 4 to 5 minutes or until crisp-tender.
  • 4 To serve, place vegetables in serving bowl. Add butter mixture; toss gently to coat.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
60
(
Calories from Fat
35),
% Daily Value
Total Fat
4g
4%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
0g
0%
),
Cholesterol
10mg
10%;
Sodium
240mg
240%;
Total Carbohydrate
3g
3%
(Dietary Fiber
1g
1%
  Sugars
0g
0%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
35%;
Calcium
2%;
Iron
0%;
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
0
*Percent Daily Values are based on a 2,000 calorie diet.
Tips  

Expert Tips

Steaming is a healthy, easy way to cook fresh vegetables. The technique requires no added fat, and vitamins remain in the vegetables instead of leaching into the water, as can happen with boiling.

See Post

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