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Vegetables, perfectly steamed and deliciously sauced

Stashed in: Vegetables!, Recipes!

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I would not say I am a lazy cook, but I love vegetables plain or just with a bit of butter so much that I often abdicate opportunities to up my vegetable game. These are some good and quick sauces to help me.

There's nothing wrong with veggies and butter.

I was amazed at how many details go into steaming veggies:

  • Baby artichokes: Trim as demonstrated in these photos; steam 5 to 6 minutes
  • Asparagus: Trim tough ends; steam 4 to 6 minutes.
  • Carrots: Peel and slice into 1/2-inch-thick rounds; steam 6 to 8 minutes.
  • Cauliflower: Core and cut into 1-inch florets; steam 4 to 5 minutes.
  • Broccoli crowns: Cut tops into 1-inch florets, slice stems 1/4 inch thick; steam 3 to 4 minutes.
  • Broccolini: Trim the ends; steam 5 to 6 minutes.
  • Brussels sprouts: Trim bottom and halve through the base; steam 5 to 6 minutes.
  • Green beans: Trim stem ends; steam 3 to 5 minutes.
  • Baby or fingerling potatoes: Scrub and quarter (halve fingerlings lengthwise), steam 10 to 15 minutes.
  • Sugar snap peas: Rinse and remove stem end and string; steam 5 to 6 minutes.

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