How to Use a Stock Pot Steamer
Steam your vegetables to delicious, tender perfection without boiling out the nutritive properties using your stock pot steamer. Prepare your fresh vegetables in just a few minutes with steam to retain their natural flavor and color. Does this Spark an idea?
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Things You'll Need
- 8 quart stock pot
- Steamer insert
- 3 cups of water
- Stove
- 12 whole red skin potatoes
- 4 medium carrots
- Cold running water
- Vegetable brush
- Chef's knife
- Cutting board
- Large serving plate
- 2 teaspoons olive oil
- ¼ teaspoon dried rosemary
- ¼ teaspoon coarse salt
Instructions
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1
Add 3 cups of water to your stock pot and slide in your steamer insert. Be sure the water level does not rise through the holes of the insert. Reduce the water until it rests just below the base of your steamer basket.
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2
With the insert inside and the lid on, place the pot on the stove and set it to medium-high heat. As you clean the vegetables, your stock pot will have plenty of time to come up to temperature and start producing steam.
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3
Clean 12 whole red skin potatoes and four carrots under cold running water with a firm-bristled vegetable brush. Remove all the dirt from the outside of the vegetables, but try to be gentle and leave the skin and surface intact.
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4
Use a chef's knife to chop the potatoes in half. Cut the carrots into quarter-inch thick coin-shaped pieces on a large cutting board. Giving the vegetables more exposed surface area will speed up the steaming time.
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5
Remove the stock pot lid. Slide the vegetables from the cutting board into the steamer insert. Replace the lid and allow them to steam for at least 25 minutes before lifting the lid to check for tenderness.
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6
When the carrots and potatoes have reached your desired level of tenderness, remove the insert and dump the vegetables gently onto a large serving plate.
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7
While the vegetables are still hot, drizzle two teaspoons of olive oil and ¼ teaspoon each of dried rosemary and coarse salt evenly over the entire platter.
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Tips & Warnings
Other potatoes or vegetables could be substituted into this recipe, but adjustments to the cooking times would need to be made. Also any variety of dry or fresh herb could be used to season the vegetables in the final step. Try thyme or chives if you don't like rosemary.
