Mexican cuisine · Vegetable Dishes

Chayotes al Vapor con Mantequilla

Gently steamed chayote wedges with melting herb butter, lime and a pinch of chili powder.

Ingredients · for 4 servings

• 4 chayotes
• 80 g soft butter
• 3 cloves garlic
• 1/2 bunch cilantro
• 1 bunch chives
• 2 limes
• 1 tsp mild chili powder
• Salt, pepper

Instructions

1. Scrub the chayotes under running water, quarter them lengthwise, cut out the soft core with a knife and split each quarter into two wedges.
2. Steam the wedges in a steamer basket over boiling water, covered, for 15–18 min. until a knife slides in without resistance but the flesh is still pale and firm.
3. Meanwhile, finely grate the garlic, finely chop the cilantro and chives, and mix both smoothly into the soft butter along with the zest of one lime, salt and pepper.
4. Shape the herb butter into a log and chill until serving, so it melts slowly over the hot vegetables.
5. Place the hot steamed chayotes on a warmed platter and immediately top with thick slices of the herb butter.
6. Drizzle with the juice of the squeezed lime, dust with chili powder and serve with wedges of the second lime.