Vegetables, perfectly steamed and deliciously sauced
Joyce Park stashed this in Food
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.