Using a two-tiered steamer pan is a great way to steam lots of vegetables, whilst using only one burner on the hob (stovetop). This is a great space-saver when you’re making a roast dinner – so you don’t have to use lots of pots and pans!
You can add the vegetables in at different times, depending on the cooking times of each vegetable, so everything will be ready at the same time.
Whilst I love fancy vegetable sides:
roasted with garlic and parmesan,
sprinkled with bacon,
tossed in honey,
smothered in creamy sauces etc.
I also love the freshness, simplicity and crunch of freshly steamed vegetables.
I often serve my roast dinners with simple steamed vegetables – after all, once you have a lovely roast joint of beef, crispy roast potatoes, luscious gravy and sky-high Yorkshire puddings, having some simple veg to go with it balances the meal out perfectly.
This is how I simplify things by steaming all my veggies in a two-tier steamer pan – meaning I only need to use one burner.
📋 Ingredients
You can use whatever vegetables you like, so long as you add them to the steamer at the correct time (I add my vegetables in at different times, depending on the vegetable).
🥣 Equipment
- A two or three tiered steamer pan like this (<<–affiliate link)
📺 Watch how to make it
Full recipe with detailed steps in the recipe card at the end of this post.
👩🍳PRO TIP Once you’ve steamed your vegetables, the water in the bottom pan makes great vegetable stock to add to gravy.
I like to add a nice blob of salted butter mixed with a little white pepper, once the vegetables are served up.
🍽️ What to serve it with
- Roast meats such as roast chicken, roast pork with crackling or slow-cooked lamb shank
- Beef stew or chicken casserole
- Creamy chicken Dijon or smothered pork steak
🍲 More fantastic vegetable sides
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Steamed Veg Medley Recipe
Ingredients
- 300 g (10.5 oz) Chantenay carrots scrubbed
- 1 small head of cauliflower chopped into florets
- 1 head of broccoli chopped into florets
- 150 g (5.3 oz) asparagus
- 150 g 5.3 oz) fine green beans
To Serve:
- 2 tbsp salted butter softened
- ¼ tsp white pepper
- 1 tbsp finely chopped fresh parsley
Instructions
- Fill the base pan of a two-tier steamer pan with 5cm (2 inches) of water and bring to the boil.
- Place the first steam basket on top of the pan of water and place the carrots in the steamer basket. Place a lid on the pan, turn the heat down to medium and simmer for 5 minutes.300 g (10.5 oz) Chantenay carrots
- After 5 minutes, add the cauliflower and broccoli to the steam basket with the carrots in and steam for a further 5 minutes.1 small head of cauliflower, 1 head of broccoli
- Now add the asparagus and green beans to the second steamer basket and place them on top of the first steam basket. Steam both for a final 10 minutes, until all of the vegetables are tender.150 g (5.3 oz) asparagus, 150 g 5.3 oz) fine green beans
- Whilst the vegetables are steaming, mix together the butter and white pepper.2 tbsp salted butter, ¼ tsp white pepper
- Once cooked, remove the vegetables from the steam baskets and place in a warm serving bowl.
- Top with the butter (which should melt into the vegetables) and sprinkle on the parsley before serving.1 tbsp finely chopped fresh parsley
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
Excellent idea
Love the idea of mixing white pepper into the butter! Now I just need to pick some up, when I go to my local bulk supplier. That way it’s probably fresher, and I won’t be stuck with a huge container full.
Kudos to the photographer. The top photo, with the steam rising off the veggies, is ‘da bomb! 🥰