Steaming is a great way to cook all types of vegetables. Not only does it lock in flavour and colour but it's great nutritionally. In order to steam, I'm going to need a three-tier steamer but if you don't have a steamer, you can always use a large saucepan which is big enough to hold a metal colander inside; it'll work equally as well.
Now, the first thing that you need to do is fill the bottom tier of your steamer half full with boiling water. The great thing about steaming vegetables is that you can cook different vegetables at the same time. The most important thing is to remember to chop them to the same size so that they're ready to serve together.
Here I've got some carrots and potatoes and I just want to make sure they're all cut to a similar size to ensure they'll cook at the same rate. These are now ready to go into the steamer and because they take longer to cook, I'm going to sit them closest to the water.
Here I've got some broccoli and cauliflower and they're going to sit in the top tier because they take less time to cook. And then you can pop the lid on. I'm now going to let those steam for around six to eight minutes over a medium heat.
Simply insert the tip of a sharp knife to test if the vegetables are cooked through and adjust the cooking time as required. As soon as they're cooked, remove the vegetables from the steamer.
And, as you can see, they've got a lovely vibrant colour, they've locked in all the nutrients and they're ready to serve immediately. That's how you steam vegetables.