I agree with Amber. Another thing is the vegetables tend to retain their texture better when steamed. Potatoes also, when I make gnocchi, I found the potatoes work better when they are steamed, as they don't absorb as much water and stay intact, instead of getting too runny...which means need of less flour.
Thanks so much...I always worried that vitamins would be lost by boiling the vegetables. I have another recipe for betty crocker potato salad that calls for 1 inch of salted water to steam the potato. It is yum. But other than that recipe I have steamed everything in my black and decker...eggs also... I love getting ideas from all you folk.I am a self taught cook and am always finding out different "stuff". Am still learning to use this forum. I get confused easily with the computer. I work at a college and have a few hours to fool around and amuse myself with it. Might as well get some cooking lessons online.