Steaming was once a super-trendy way to move towards healthy eating. While it has dropped out of fashion a little bit, it remains one of the healthiest ways to cook that there is.
As a cooking technique, it preserves nutrients, doesn’t require additional fat to be added, and is very quick. As I’ve mentioned before, many of the important nutrients found in vegetables are water soluble. The B vitamins and vitamin C, for example, can easily leach out when vegetables are boiled, so it can sometimes be the case that drinking the water the vegetables were cooked in may provide more nutritional value than the vegetables themselves! Steaming is one way around this, as it conserves a far greater proportion of the water-soluble nutrients. Just make sure you steam them until they are just softening, rather than all the way to a mushy consistency.
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