How to Blanch and Steam Vegetables? Blanching and Steaming Vegetables happen to be two of those fancy-sounding techniques that are quite simple. If you’re wondering how to blanch or steam vegetables, then you have come to the right place.

First, Our Goal is to Cooking Vegetables…

When it comes to cooking vegetables, we want to preserve most of their nutrients and flavor in them.

But guess what, if we overcook them, they will surely lose most of their vitamins, and that’s money down the drain.

So, if we cook vegetables until they are crisp-tender and season them correctly, the veggies turn out delicious every time!

Blanching and Steaming Vegetables! Regardless of the method you choose to cook your vegetables the real key is to avoid overcooking.

What Does “Blanching Vegetables” Mean?

To blanch veggies…

Blanching means, it is partially boiling in water.

You drop vegetables into a pot of rapidly boiling water, remove them just as they turn vibrantly colored, and immediately chill them in ice-cold water.

This is a technique to gently cook the vegetables, and it preserves their just-picked freshness.

HOW TO BLANCH VEGETABLES? …here’s how it works:

1. Bring a large pot of water to a boil and toss in some salt. The water should taste slightly salty.

2. Toss in the vegetables in small batches (if you need to) to make sure they have room in the boiling water. And the water stays at a rolling boil. Or you will need to wait and bring it back up to a rapid boil, then time the cooking.

3. Allow the vegetables to cook for 30 to 45 seconds, or more depending on the vegetable. They should turn into a vibrant color. Then test with a fork to see if they’re tender, and this will happen quickly. So be ready and nearby to test the vegetable.

4. Once they’re ready, scoop them out with a slotted spoon or drain them in a colander. Then dunk them into a large bowl of ice-cold water, or an ice bath (a large bowl filled with ice water).

5. Once cool, drain well.

Step to place green beans in an ice-bath. by 2sistersrecipes.com

Blanching vegetables with this simple technique will keep them vibrant and crispy in texture.

Plus, they will retain most of their nutrients and vitamins, which is our ultimate goal when cooking fresh vegetables.

Keep in mind, if we “overcook” them, they could turn out soggy, flavorless, and even mushy in texture.

String beans drain in a colander. by 2sistersrecipes.com

What Does “Steaming Vegetables” Mean?

To steam veggies…

Steaming vegetables is a technique in which the veggies don’t touch any water.

The best way to steam vegetables is on the stovetop and with a steamer basket. But it is not required.

The steamer basket allows you to lift the vegetables from the bottom of the pan when they are crisp and tender to taste.

Blanching and Steaming Vegetables by 2sistersecipes.com

HOW TO STEAM VEGETABLES? …here’s how it works:

1. Make sure to chop your veggies in uniform pieces so they’ll all be done at the same time.

2. Pour about 1 inch of water into the bottom of the pot. Water should be under the steamer basket.

3. Bring the water to a boil. Next, place the vegetables into the steamer basket. Then place the basket into the pot, and cover it with a lid.

4. Steam the veggies for a few minutes, until they are fork-tender (a chart for approximately how many minutes). Depending on the vegetable you steam. Keep in mind, more dense veggies, like carrots will take longer than delicate and thinner ones, like asparagus and green beans. You will need to keep an eye on them while steaming and use a fork to taste them.

5. Then pull up the basket and transfer the veggies into a bowl or platter. Drizzle some extra virgin olive oil over them, and season with salt and pepper to taste.

Approximate Times for Steaming Vegetables…

Broccoli – 3 to 5 minutes.
Cauliflower – 5 to 7 minutes
Asparagus – 3 to 4 minutes, depending on how thick their stems are.
Green Beans – 4 to 5 minutes
Carrots – 6 to 10 minutes – also, depends on how thick you cut them.

A Few Tips to Steaming…

Keep in mind, it is not a requirement to own a steamer basket. It’s only an option.
The cook time will vary every time based on the thickness of how you’ve chopped them, and how dense the vegetables are.
Best to chop veggies to the same thickness for them to steam evenly.

Can We Steam Veggies Without a Steamer Basket?

Yes, you can, and easily. There are 2 simple methods to steam vegetables without a steamer basket:

1. For Delicate Vegetables: such as fresh Swiss chard and baby spinach, which do not require any basket for steaming. A simple technique to steam those veggies is to rinse the vegetable and lightly drain them in a colander.

Then toss the “wet veggies” into the pot (with or without olive oil) and COVER with a lid. Simmer on moderate-low heat for about 1 minute or so, until they wilt. Remove, drizzle with olive oil, add some seasonings and serve.
The excess water from rinsing them will be sufficient for the vegetables “to steam” themselves. Plus, they won’t need a lot of time, only until they wilt. Then they’re ready to serve.

2. For Thicker Vegetables: green beans, broccoli, and cauliflower, you can place 1 inch of water in the pot. Keep in mind, asparagus will only need a little water to steam in a pot or a skillet. And, they will steam quickly.

Bring water to a boil and toss in the vegetables. Cover with a lid and simmer for 2 or 3 minutes.
Drain the water, then return the pot back to the stove, covered with the lid, and steam the veggies for a few minutes until tender to your preference.
You will need to keep an eye on them and test one with a fork for tenderness.

fresh cut asparagus in a skillet. by 2sistersrecipes.com

Here are a few recipes for you to enjoy…

Additional “How To” with veggies…

Blanching and Steaming Vegetables

How to Blanch and Steam Vegetables? Blanching and Steaming Vegetables happen to be two of those fancy-sounding techniques that are really quite simple. If you're wondering how to blanch or steam vegetables, then you have come to the right place.

Ingredients

Any vegetable of your choice:
broccoli, asparagus, cauliflower, green beans
extra-virgin olive oil ( good quality)
salt and black pepper
optional: cayenne pepper or crushed red pepper

Instructions

HOW TO BLANCH VEGETABLES:

1. Bring a large pot of water to a boil and toss in some salt. The water should taste slightly salty.

2. Toss in the vegetables in small batches (if you need to) to make sure they have room in the boiling water. And the water stays at a rolling boil. Or you will need to wait and bring it back up to a rapid boil, then time the cooking.

3. Allow the vegetables to cook for 30 to 45 seconds, or more depending on the vegetable. They should turn into a vibrant color. Then test with a fork to see if they're tender, and this will happen quickly. So be ready and nearby to test the vegetable.

4. Once they're ready, scoop them out with a slotted spoon or drain in a colander. Then dunk them into a large bowl of ice-cold water, or an ice bath (a large bowl filled with ice water).

5. Once cool, drain well. Transfer to a serving bowl, season with salt and pepper to taste, and drizzle with extra virgin olive oil over them. Toss to combine, then serve.

HOW TO STEAM VEGETABLES:

1. Make sure to chop your veggies in uniform pieces so they'll all be done at the same time.

2. Pour about 1-inch of water on the bottom of the pot. Water should be under the steamer basket.

3. Bring the water to a boil. Next, place the vegetables into the steamer basket. Then place the basket into the pot, and cover it with a lid.

4. Steam the veggies for a few minutes, until they are fork-tender (a chart for approximately how many minutes). Depending on the vegetable you steam. Keep in mind, more dense veggies, like carrots will take longer than delicate and thinner ones, like asparagus and green beans. You will need to keep an eye on them while steaming and use a fork to taste one.

5. Then pull up the basket and transfer the veggies into a bowl or platter. Drizzle some extra virgin olive oil over them, and season with salt and pepper to taste.

Notes

Keep in mind, it is not a requirement to own a steamer basket. It's only an option.

The cook time will vary every time based on the thickness of how you’ve chopped them, and how dense the vegetables are.

Best to chop veggies to the same thickness for them to steam evenly.

If you prefer, you can season veggies to your liking, with other seasonings, spices, and even lemon juice.

Thanks for PINNING!!

That’s it, friends! …this is how we do Blanching and Steaming Vegetables!

Any questions? … ask away!

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thanks for stopping by…

xo Anna and Liz

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