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Step 1
In a large pot, bring an inch or two of water to a boil over high heat.
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Step 2
If you're using a steaming rack or a bamboo steamer (works great!) make sure it's clean and have it ready.
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Step 3
If you don't have a steamer, use aluminum foil to make balls about the size of a baseball. Make enough to cover the bottom of the pot you're using and make sure the water level is well below the tops of the balls. You can use this as a bed for for the veggies.
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Step 4
When the water is boiling, trim and cut your vegetables. It's best to do this as close to cooking as possible so they won't dehydrate or oxidize.
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Step 5
Cut all the vegetables the same size so they'll cook evenly.
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Step 6
Place them in the steamer, on the steamer rack or on the bed of foil balls and cover.
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Step 7
Steam them only until they're done; most cut vegetables only need to steam for a minute or two. Thicker pieces might steam for two to three minutes. Potatoes take 15 to 30 minutes.
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Step 8
Serve immediately, because the longer they sit, the mushier they'll get.
