Vegetables In The Microwave
ADVICE FOR THE FOODLORN
by Tom Steele
I prefer to steam most vegetables rather than doing them in the microwave. Are there any vegetables that are better suited than others for the microwave?
–Anonymous
There are indeed. Actually, the effect of microwaving is almost identical to steaming, so most vegetables that are great steamed are also great microwaved, an undeniably more convenient cooking method. But microwaving also retains the nutrients and preserves the color and flavor of most vegetables better than any other way of cooking them, because there is generally less water involved. A lot of cookbook authors who shall go nameless turn up their noses at the notion of using a microwave oven; one wrote sassily that she uses hers regularly “as a timer.†My boyfriend and I use ours at least once a day, and not just for reheating. Just last night I cooked corn on the cob by rubbing the shucked corn cobs with soft butter and wrapping them in plastic wrap, plating the corn, and microwaving it. It’s just about the only way I cook corn on the cob. A friend pulls the husks down, rinses the corn, and pulls the husks back up, then microwaves the corn, which steams. But I find the corn tastes a little too grassy that way.
Here’s a recipe I came up with about 15 Thanksgivings ago. Every Thanksgiving, at least ten people contact me for a copy of the recipe.
Brussels Sprouts Moutarde
This dish is a lifesaver at Thanksgiving because it can be prepared entirely in a microwave oven. If you need to double this, there’ll be time to microwave it in two batches, especially if you’re serving buffet-style. Don’t leave out the vanilla extract. It really gives the dish a memorable dimension.
5 strips of thickly sliced bacon
5 tablespoons unsalted butter
3 tablespoons smooth Dijon mustard
2 teaspoons dry tarragon (or thyme, if you don’t like tarragon)
2 teaspoons freshly squeezed lemon juice
1 teaspoon lemon zest
1/2 teaspoon vanilla extract
1/2 cup low-salt chicken broth
1 teaspoon balsamic vinegar
3 good splashes of dry white vermouth
2 lbs. Brussels sprouts, rinsed, trimmed, and halved lengthwise
Place the bacon strips on paper towels on a large plate, cover with more paper towels, and microwave on full power until medium-crisp, 3-4 minutes, depending on your oven’s wattage. Roughly chop the bacon.
Place the butter in a large microwave-proof casserole and cover with a not-too-tight-fitting lid. Microwave on full power for 1 minute, or until the butter is melted. Stir in everything else, adding bacon and sprouts last. Mix well.
Microwave on full power for 4-9 minutes, depending on your wattage and your preference for al dente Brussels sprouts. Start testing and stirring at 4 minutes, anyway.
Yield: 4-6 servings
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