Q&A for How to Steam Vegetables

You don’t need an actual steamer to steam veggies! Sometimes pots will come with a steaming basket or you can get an inexpensive metal steamer at the store. Just put about 2 inches of water in the pot, add in your basket with the veggies, cover and simmer until the desired tenderness. Keep an eye on it to make sure the water doesn’t evaporate completely.

Steaming does involve moisture, but the water probably won't soak into the vegetables that much unless they are very porous (like peeled potatoes, for example).

Yes! Leeks and celery both steam very well. You can steam celery stalks in 4-9 minutes, depending on how much you cut them up, while leeks take 5-8 minutes. Make sure to cut the leeks open and rinse them thoroughly, since dirt and grit tend to accumulate between the layers.

You can steam frozen vegetables basically the same way you would steam them fresh. You may need to give them a little extra time to warm up all the way through, but keep in mind that most vegetables are already blanched (very lightly steamed) before they are frozen.

Yes, you can boil vegetables, but boiling will leach out a lot of their nutrients. Steaming will produce more flavorful and nutritious results. If you do choose to boil your vegetables, consider using the water as a base for a nutritious and flavorful vegetable broth.

Yes, you can if you wish. The steamer bag is there for your convenience, but you can cook the broccoli any way you like.

Best is to parboil (partially boil or steam) fresh veggies, then freeze them. Lots of examples available with an internet search. Parboiling locks in color, texture, and most vitamins. Give it a try!

That should be fine, though possibly quite slow. Sterno is 'hot' - but may take a good deal of patience to actually 'cook/steam' something. Use a lid.