1. In a large pot, bring an inch or two of water to a boil over high heat.
2. If you're using a steaming rack or a bamboo steamer (works great!) make sure it's clean and have it ready.
3. If you don't have a steamer, use aluminum foil to make balls about the size of a baseball. Make enough to cover the bottom of the pot you're using and make sure the water level is well below the tops of the balls. You can use this as a bed for for the veggies.
4. When the water is boiling, trim and cut your vegetables. It's best to do this as close to cooking as possible so they won't dehydrate or oxidize.
5. Cut all the vegetables the same size so they'll cook evenly.
6. Place them in the steamer, on the steamer rack or on the bed of foil balls and cover.
7. Steam them only until they're done; most cut vegetables only need to steam for a minute or two. Thicker pieces might steam for two to three minutes. Potatoes take 15 to 30 minutes.
8. Serve immediately, because the longer they sit, the mushier they'll get.
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