Vegetables with chive and lemon butter in the microwave are a simple and delicious preparation that combines the freshness of steamed vegetables with a citrusy and creamy touch. This dish has its roots in modern New Zealand cuisine, where British influence and culinary practicality have driven the use of quick techniques like the microwave to preserve flavor and texture.
In Latin America, although there is no specific name for this recipe, it is common to find similar preparations under names such as "steamed vegetables with herb butter" or simply "vegetables with lemon butter." The combination of butter with chives and lemon is a popular way in various regions to enhance vegetables without masking their natural flavor.
This recipe reflects the current trend of nutritious, easy, and quick meals, ideal for those looking for a light and flavorful side dish.
How to Prepare Vegetables with Chive and Lemon Butter in the Microwave
Ingredients: Asparagus, Zucchini, Carrots, Water, Butter, Chives, French Mustard, Lemon Juice, Lemon Zest, Salt.
Steps:
Trim the tough ends of the asparagus.
Cut the zucchini into quarters lengthwise.
Cut the carrots in half lengthwise.
Place the carrots in an elongated microwave-safe dish so that the ends overlap in the center.
Add water.
Cook covered on high power for 4 minutes.
Place the asparagus on top of the carrots.
Place the zucchini in a layer on top of the carrots and asparagus.
Cover and cook on high power for 8-10 minutes, or until the vegetables are tender.
Butter: combine butter, chives, mustard, zest, and lemon juice and salt in a bowl.
Cook on high power for 2 1/2 - 3 minutes, until the butter has melted.
Place the vegetables on a warm plate and pour the lemon and chive butter over them.
Cheers, Doreen Randal, Wanganui, New Zealand.
