Microwaves aren't just for the non-cook. They're capable of so much more than reheating leftovers or a quick defrost. Give the microwave the respect it deserves with some chef's tips from Fabio!
- Veggies were made to be steamed in a microwave: they retain more minerals, make less mess, and keep their vibrant colors.
- Your vegetables will cook more evenly if they are cut about the same size.
- Add a little baking soda to keep colors bright.
Microwave Steamed VeggiesPerfectly Steamed Vegetables
Recipe by Fabio Viviani
Yield: 4 servings
4 oz carrots, peeled and sliced into ½-inch thick rounds
4 oz broccoli florets
4 oz cauliflower florets
8 asparagus spears, trimmed and cut into 1" pieces
½ tsp baking soda
¼ cup warm water
kosher salt and freshly ground black pepper
Parmesan cheese, for grating
extra virgin olive oil, for drizzling
Place vegetables in a large microwave-safe bowl.
In a small bowl, whisk the baking soda into the warm water, until dissolved.
Pour the water and soda mixture over the vegetables, and cover with plastic wrap or a microwave-safe lid.
Microwave on high for 4-5 minutes until perfectly steamed, maintaining a slight crunch.
Prefer softer vegetables? Microwave for an additional 1-2 minutes.
To serve, drain vegetables and place in a serving dish.
Season with salt and pepper.
Top with freshly grated Parmesan cheese and a drizzle of olive oil.