"Uncle" Bob Ford from Pascagoula, Mississippi showed me how to steam vegetables using this method. It is fast, easy, and not many dishes to clean afterwards! All of the juices stay right with the veggies, so no vitamins are lost, as with steaming baskets.
- Put about 3 to 4 inches of water in the bottom of a large turkey roaster (the kind with the dome lid).
- If you have a cake rack that will fit in the roaster, this is very helpful.
- Put desired vegetables in heat-proof bowls; place bowls on top of racks.
- Cover roaster with domed lid and bring water to a boil.
- Lower heat and steam vegetables until tender, but not overcooked.
- When ready, you can serve the veggies in the same bowls used for cooking!