Directions Place a steamer insert in a saucepan and fill it with water to just below the steamer’s bottom. Bring water to a rolling boil. Add broccoli florets and carrots, cover, and steam for approximately 5 minutes, or until tender.
How can broccoli and carrots be steamed without a steamer?
The Colander Method – Required Materials: A huge saucepan with a cover that accommodates a colander. First, clean the broccoli. Prepare the broccoli by separating the florets from the stem and chopping them into bite-sized pieces. You may alternatively peel the stalk, take off the rough end, and cut it into bite-sized pieces.
Step 2: Place the colander inside the pot and add enough water to cover the bottom of the pot without reaching the colander. The third step is to bring water to a boil over medium-high heat. When the water begins to boil, place the broccoli in the colander and cover the saucepan. Cook until the broccoli is crisp-tender, then remove the colander from the pot using potholders or a dry towel.
Before serving, season the broccoli with salt and pepper.
- On high, bring a big saucepan of water to a boil. Prepare with salt. Add broccoli and cook for 4 minutes.
- Cook the broccoli and carrots in the same saucepan for two minutes, until both are soft. Drain well.
- Combine the chili sauce and soy sauce and toss.
Is it preferable to boil or steam carrots?
Register for Homemade Baby Food Recipes! Receive email notifications about the most recent posts and more from Homemade Baby Food Recipes. In the case of carrots, it may be more beneficial to boil them than to steam them, as boiling actually INCREASES their nutritional content, but steaming or sautéing might produce a DECREASE! The findings of a study published in the Journal of Agricultural and Food Chemistry on the effects of cooking techniques on the nutritional content of specific vegetables were unexpected.
- Researchers observed that boiling carrots maintained more of their vital nutrients than steaming (the next best technique) or frying.
- Even more intriguing was the fact that the level of one antioxidant – lutein, which plays a crucial role in keeping eyesight – INCREASES by around 11% when carrots are cooked as opposed to when they are raw.
The other cooking techniques decreased the lutein concentration. Boiling raised the total carotenoids in carrots by 14% compared to their original concentration, but steaming and sautéing resulted in a reduction. The key to keeping the nutrients in carrots, according to the report’s authors, was not the presence of water, but rather the temperature.