Steaming vegetables is my preferred method of cooking and eating vegetables. The color, texture and flavor is retained when the vegetables are steamed as is much of the nutrients. You can have a small amount or a large pot full of vegetables prepared in less than one hour.

I use a large 10-quart stainless steel pot with a steamer basket and I cook this on top of the stove. Fill the pot with just enough water to barely reach the bottom of the steamer basket. Bring the water to boil; in the meantime, fill your steamer basket with the vegetables. Layer the vegetables in the steamer basket according to how long they need to cook.

• Begin with root vegetables, potatoes, carrots, turnips, etc.
• Then layer cauliflower, cabbage and broccoli
• On the top put squash or any vegetable that cooks quickly

Place the steamer basket into the hot pan and then place a lid over top. Reduce heat to medium-high. Steam for about 40 to 45 minutes, checking the top veggies at about 35 minutes. All vegetables will have different cooking times depending on their size and thickness. Remove the veggies to a serving platter or bowl. Salt and fresh ground black pepper if desired. I like a small amount of butter drizzled over all.

Serve as a main dish or one of my favorites is a side-dish with a pot roast. The left over veggies is great to just pop into the microwave and have a quick snack or lunch.

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