BASIC STEAMED VEGETABLES

Basic Steamed Vegetables

This is especially good for asparagus, broccoli, cauliflower, and whole baby squash. You can also steam new potatoes, sweet potatoes, carrots and other root vegetables, brussels sprouts, cabbage, and winter squash that have been cut into chunks.

Serves 4

1 1/2 pounds asparagus, broccoli, cauliflower, or whole baby squash

Salt

1. Prepare steamer pot or pot with steamer insert with at least 1 inch of water, cover, and bring to a boil over medium heat. Meanwhile, trim and cut vegetables: asparagus can be left whole or cut into 2-inch lengths - trim bottom and peel tough part of stem; cut broccoli into florets, peel stem and cut in half lengthwise, then into 2-inch pieces; cut cauliflower into florets; trim blossom and stem ends of squash but leave whole.

2. When water is boiling, put vegetables into steamer insert and carefully place in or over pot. Cover and raise heat to high. Steam 2 minutes. Season lightly with salt, and steam until done to your taste, from 2-6 minutes longer, depending on vegetable. Serve hot or at room temperature.

Steamed larger yellow squash or zucchini: Scrub under cold running water, trim, and cut 1 1/2 pounds squash into 1/2-inch slices. Thinly slice 1 medium yellow onion or 4 scallions. Layer squash and onions in steamer, seasoning each layer with salt and pepper to taste. If liked, add minced clove garlic and/or tablespoon chopped thyme or sage. Steam as above, omitting the salting after 2 minutes, until tender, about 5-8 minutes.