approximate steaming times- Artichokes Steam whole artichokes 25-40 m Season with extra virgin olive oil and lemon zest
- Asparagus Whole spears, thick spears peeled lightly 7-13 m Serve with quince jam, cranberry jam, olive oil combined with lemon zest, or olive oil combined with sesame seeds
- Asparagus Cut into 2-inch pieces 4-7 m Season with olive oil combined with lemon zest or sesame seeds
- Green beans, Whole beans 6-10 m Season with garlic
- Wax beans, wax Whole beans 6-10 m Season with garlic
- Beetroot, small or medium-sized Whole, unpeeled beets scrubbed clean; peel off the skins after steaming 35-50 m Season with fresh thyme
- Beet greens Cleaned and coarsely chopped 7-9 m Drizzle with olive oil
- Broccoli Trimmed stalks 8-12 m Season with olive oil, pumpkin seed oil, lemon juice, lime juice, or balsamic vinegar
- Broccoli Trimmed stalks split in half or florets 5-7 m Extra-virgin olive oil, pumpkin seed oil, lemon juice, lime juice, or balsamic vinegar
- Brussels sprouts Whole, trimmed 8-15 m Season with fresh thyme
- Brussels sprouts Trimmed and halved 6-8 m Season with fresh thyme
- Cabbage Cut in wedges 6-10 m Lemon or lime juice
- Carrots Cut into 0.5 cm thick slices 7-10 m Season with honey combined with cinnamon or ginger
- Carrots, baby Whole baby carrots 10-12 m Season with honey combined with cinnamon or ginger
- Cauliflower Florets 5-10 m Lemon or lime juice
- Celeriac Cut into 0.5 cm thick matchsticks 5-7 m
- Celery stalks Cut into 1,2 cm thick slices 4-9 m Season with seeds
- Corn on the cob Whole, husks removed 7-10 m Homemade chicken or vegetable stock
- Daikon radishes Peeled and cut into chunks 8-12 m Season with fresh herbs
- Endives Cut in half lengthwise 5-10 m Drizzle with olive oil and lemon juice
- Fennel bulbs Cut crosswise into 1,2 cm slices 8-10 m Season with olive oil and basil (or lemon)
- Jerusalem artichokes Peeled or scrubbed; sliced 5-8 m Serve with arugula or fresh herbs such as chives or parsley
- Jerusalem artichokes Whole tubers, peeled or scrubbed 20-25 m Serve with arugula or fresh herbs such as chives or parsley
- Kale Trimmed 4-7 m Drizzle with olive oil and crushed garlic
- Kohlrabi Peeled and cut into 1,2 cm cubes 5-8 m Toss with parsley and olive oil
- Leeks Trimmed, cut in half 5-8 m Season with your favorite vinaigrette
- Okra Fresh whole okra, trimmed 6-8 m Season with lemon/lime juice and parsley, or with sauteed scallions
- Onions, pearl Whole onions, peeled 8-12 m
- Parsnips Peeled and cut into 1,2 cm slices 7-10 m Season with fresh herbs such as oregano or parsley
- Peas, green Fresh, shelled peas 2-4 m Season with fresh herbs (such as mt) or lemon juice
- Peas, sugar snap Whole pea pods, trimmed 5-6 m Season with fresh herbs (such as mt) or lemon juice
- Potatoes, all Peeled or scrubbed clean, cut into 1,2 cm slices 8-12 m Toss with fresh parsley, rosemary or dill
- Potatoes, new Whole, scrubbed clean 15-20 m Toss with fresh parsley, rosemary or dill, or with chopped red onions
- Radishes Whole radishes, trimmed 7-14 m Season with chopped scallions or chives
- Scallions Cut into ½-inch slices 3-5 m
- Spinach Cleaned, whole leaves 3-5 m Season with olive oil and garlic, or sesame seeds
- Squash, butternut Peeled and cut into 1-inch cubes 7-10 m Season with honey, lemon juice, and rosemary
- Turnips Cut into 1/2-inch cubes 8-12 m Season with olive oil and fresh herbs
- Turnip greens Cleaned and coarsely chopped 4-6 m Season with olive oil and garlic
- Sweet potatoes Cut into large chunks 8-12 m Season with honey and lemon juice
- Swiss chard Coarsely chopped leaves 3-5 m Serve with chopped fresh tomatoes, olive oil, garlic, olive oil and pepper
- Zucchini Cut into 2.5 cm slices 5-8 m Season with olive oil, lemon/lime juice, and fresh herbs (such as thyme or rosemary)
It is also possible to steam bell peppers, mushrooms, tomatoes, tomatillos, and garlic; however, other cooking methods, such as roasting, may be better suited to retain their texture and/or bring out their flavor.
