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steamed vegetables

Often during the week I don't have time to prepare fresh vegetables, so I rely on steaming or boiling frozen vegetables to include veggies in my diet.

This is how I prepare different vegetables

Corn - toss with butter
Green Beans - toss with almonds
Broccoli, Cauliflower - olive oil and vinegar (usually balsamic or red wine)

Does anyone have any suggestions on how to quickly prepare any of these (or any other frozen vegetables)? I'd love to add some more variety.

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  1. For Cauliflower, which is my very favorite veg, I usually cook it most of the way in the microwave, (chopped, in a covered pyrex w/ a couple tablespoons of water for about 4 or 5 minutes), then finish it in a saute pan with butter, and usually I top it with either breadcrumbs, some shredded cheese (any kind, but parmesan is my favorite), or both. yum.

    1. The simplest and healthiest way I know to eat zucchini or other summer squash is to put whole basil sprigs on the bottom of a steamer basket. Add sliced or chunked squash, steam until barely done. Discard basil. The squash will have a lovely basil flavor, no fat needed! I have other more fattening ways to prepare squash, but this is very good.

      1. I normally only keep frozen asparagus (TJ brand!) on hand, but I do steam a lot of fresh vegetables. Lemon is good on almost anything- I especially like it with spinach and brocolli ( I also like to slice and "fry" garlic chips to add to brocolli and spinach). Steamed carrots are good tossed with a bit of tarragon and butter. Peas are good with mint and some greek yogurt.

        1. I love steamed broccoli and cauliflower in soy sauce and just a tiny dab of butter and either a squeeze of lemon or a grind of lemon pepper.

          1. I blanch green beans, or more often a mix of green and yellow beans, then stir fry in a bit of bacon fat, add a bit of soy sauce. Blanching avoids a "raw" taste that remains if you only stir fry.

            1. For broccoli, this is a winner.

              I have also mixed broccoli and cauliflower, or broccoli and young carrots with good results. Just steam the cauliflower or carrots (Whole if small, or thick sliced lengthwise if large) along with the broccoli.

              1. Try puree-ing cooked cauliflower (can be done in the microwave too) Then mix in anything you would put in mashed potatoes normally. Some random ideas: butter, parmesan, chives, bacon, sour cream, etc.
                Drain as much water as possible before you puree or you will end up with soup!

                Speaking of soup... you can quickly cook up broccoli or cauliflower in chicken broth (canned will work fine). Any garlic or carrots/onions/celery are nice, but not totally needed. Blend until smooth and thick, and add a little cream and some cheese to make a tasty but very simple broccoli cheddar soup or cream of cauliflower soup.

                1 Reply
                1. re: Mellicita

                  We tried the pureed cauliflower when my wife was doing a low-carb study at Duke U. For best results cook the cauliflower until soft. Season heavily. Drain well as Mellicita says. We call them Faux-tatoes.

                2. I love roasted veggies. Carrots and parsnips. Toss with a little olive oil and honey, Roast until soft and brown. Cauliflower roasted with olive oil and garlic. Sprinkle with parmesean at the end. Brussel sprouts. Toss with olive oil and sliced shallots. Roast until browned and crispy. I love steamed brocolli sprinkled with blue cheese crumbles.

                  1. I can also make lebanese green beans from the freezer, using frozen green beans, frozen chopped onion, and fresh tomatoes that have been frozen (done yourself). I freeze fresh tomatoes if they are going to go bad before I can use them all. For this recipe where the tomatoes are supposed to make a light sauce, it doesn't matter at all that frozen tomatoes are mushy when they thaw out in the pan.

                    The link below is the general concept of the recipe I use, but you won't have to cook frozen green beans as long. The recipe is quite free-form, so you dont really need to measure exactly.


                    1. Stir a little salad dressing into steamed vegetables. For example, I like Ranch with cauliflower and broccoli; honey mustard with carrots.

                      1. Steam broccoli, spinach, or green beans and top with hummus or salsa. There's a quick easy sauce made of maple syrup, mustard, and tamari that's good with veggies and potatoes. TJ's has good inexpensive frozen veggies...artichoke hearts, peas, Brittany blend, and a mix (don't remember what they call it at the moment) that's good for quick stir fry. TJ's also has tri-color (red, green, yellow) frozen bell peppers that add color to other veggies.