I have a lovely two-tier steamer that someone gave me. There was a time when I steamed all vegetables. No longer. The only veg I steam now is chopped cabbage, which stops it from getting waterlogged. Carrots, peas, beans, sprouts, all boiled in slightly salted water. I have been known to roast carrots (and cauliflower). Cauliflower, tenderstem, purple sprouting and the like, I stand them up carefully in the pan with their stalky bits in the water and their tops above, lid on. The tops need less cooking than the stalks, so steaming, which cooks all the bits the same, just seems wrong to me. As for that sort of broccoli we call calabrese, I wouldn't know. We don't give that most boring of veg house room. Each to his own I suppose. The steamer does come in handy for the steaming of Mrs Steve's superb Christmas puddings, which have invariably been stored for a year.