Steamed broccoli

Steamed broccoli

Cooking in steam is one of the moist cooking methods and is particularly suitable for tender vegetables. Fish is also often cooked in steam.

The advantages of steaming, in addition to saving energy, are the extensive preservation of nutrients and aromas. In this way, the vegetables are not leached out by water.

Using the example of broccoli, this example illustrates the procedure.

Required material:

  • cutting board
  • Sharp knife
  • Pot with steam insert or steam cooker


  • Fill a pot with 3 cm of water and bring it to the boil
  • Break heads of broccoli into florets and place in a steamer basket
  • Salt a little and season with grated nutmeg
  • Place the steamer insert in the pot and close the pot with the lid

After 8-12 minutes, the broccoli is cooked al dente to soft and still juicy green. It can now be processed further and, for example, served with roasted flaked almonds as a side dish.