Steaming

Considered a healthy cooking technique since you don’t need to add oil, steaming often gets a bad rap for turning out flavorless food. Steaming vegetables like green beans, broccoli and carrots is pretty standard, but our favorite steamed recipes are the ones for seafood. Salmon, mussels and halibut steam wonderfully when prepared correctly—the key is seasoning before and after (and sometimes during) the cooking process. Tom Colicchio steams mussels in a broth of olive oil, shallots and white wine, and adds chopped tomatoes, vinegar and tarragon once they’re cooked. Whether you’re looking for a more flavorful way to steam vegetables or need some cooking tips, F&W’s guide to steaming has everything you need.

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Food & Wine: Steamed Vegetables
Steamed Vegetables
Steaming isn't our first choice when cooking vegetables, but it can be a great way to keep a meal healthy. You can forgo a lot of fat without losing flavor by adding in a few well chosen ingredients. Keep it simple by steaming the vegetables with herbs or fish to avoid a lot of prep work. Or toss the vegetables with bold ingredients like anchovies and vinaigrette. Some of our favorite vegetables to steam are tender baby potatoes, hardy mustard greens and buttery leeks. We love to add mustard, lemongrass and parsley to punch up the flavor of these veggies while keeping things healthy. Here, our best recipes for steamed veggies. 

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