There are many vegetables that shouldn’t be eaten raw, but boiling them takes out much of the nutrition. Therefore, steaming is the better option. Furthermore, vegetables that have been steamed, look and taste better than those that have been boiled. Broccoli has that dark green color and firmness, but once it’s boiled, it loses its healthy color and many times it turns soft and mushy.
Cauliflower’s firm white flowers tend to turn a creamy yellow and can also wilt to mush when boiled. Cabbage turns from green to almost white and sometimes even pink. Beautiful white kernel corn turns off-white when boiled. Asparagus loses some of its green color when boiled and can also turn to mush.
A lot of people overcook their vegetables, taking away the nutrition and taste. Vegetables don’t need to be cooked to mush. The texture should be firm yet soft enough to easily chew. The longer they cook, the more nutrition and flavor they lose.
The color of a vegetable represents its nutritional content. When color is lost, nutrition is also lost. However, steamed vegetables retain most of the nutrients, allowing the vegetables to cook to a firm, yet palatable tenderness. Vegetables that are steamed have richer color, a firm texture, and much more flavor.
Steaming vegetables is really quite simple and can be approached in a number of ways. A steamer is a good investment, but a metal colander or a draining basket works as well.
Place the colander or basket of prepared vegetables in a pot that’s large enough to accommodate it with about two to three inches of water. Bring the water to a boil and cover. The steam, rising from the boiling water will cook the vegetables. Inserting a fork every few minutes will let you know when the vegetables have reached the desired tenderness.
Steamed Broccoli comes out a healthy, firm green with all of its full rich flavor. Cauliflower keeps its bright white color, and cabbage stays green, a bit firm, yet not crunchy. Carrots maintain their bright orange color and they are tender enough to easily eat, yet still firm and fresh.
Steamed vegetables look better, taste better, have more nutrition and are all-around better for you. Boiling them is a waste of nutrition. Food should never be wasted. Jesus Christ told the disciples to gather the loaves and fish that remained after He had fed the multitude so that nothing would go to waste.
Therefore, if you’re boiling your vegetables, pouring the pot liquor down the drain, you’re wasting nutrition and flavor.