Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About
It generally takes twice as long to steam vegetables al dente as it does to boil them, but they retain much more of their nutritional content. There are many types of steamers available, but a makeshift one can be made by sitting a colander over a pan of boiling water and covering it with a lid or a plate.