Place a steamer basket into a pan with 1/2 to 1 inch of boiling water. (The water should not touch the bottom of the basket.) Place whole vegetables into the pan or layer cut-up vegetables up to 2 inches deep. Cover the pan tightly and reduce heat so water continues to boil. Add more water during cooking if necessary. Vegetables are done when crisp-tender. For directions on steaming specific vegetables, see the "Fresh Vegetable Cooking Reference" chart.
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