Steam boiled vegetables (Steamed Vegetables)
Some vegetables can be steamed for as long, until they are soft, but they remain brittle. For this method of cooking you need a special metal basket that widens with a series of perforated "leaves"”, forming a platform for vegetables, permeating steam. Such baskets can be purchased at household goods stores. They come in several sizes and open to varying degrees, so, that they can be adjusted to the size of the pots.
Wash and peel selected vegetables and put them in the basket. Put it all on a pot of boiling water, so that the water does not touch the vegetables, but it slowly boiled beneath them. The lid should fit snugly against the edges of the vessel so that no steam escapes. Do not allow the water to boil over, as this may burn the vegetables. You have to add boiled water all the time from the kettle, so as not to interrupt pairing. Even hard root vegetables only need 10 minutes to cook myself like this. Several vegetables can be cooked at the same time, which saves washing up. Juices, that get into the water can be used for the sauce.
POSSIBILITIES
Carrot, brukiew, turnip, cabbage, seasons, Green Beans, peas, broccoli, kalfior, brukselka, seler.
It is best to choose vegetables belonging to the same group.
Legumes: string-bean, mamut, peas
Mustard seeds: broccoli, brukselka, cabbage, cauliflower, Root turnips: carrot, seler