Prep 5 mins
Cook 30 mins
Honduran recipe posted for ZWT 4 / South and Central America.
- 6 medium chayotes, washed
- 1⁄3 cup flour
- 3 cups skim milk
- 1 cup evaporated skim milk
- 1⁄2 cup low-fat sour cream
- 2 tablespoons chopped fresh parsley
- 3 scallions, minced
- In a large saucepan, bring 4 quarts of salted water to a boil. Add the chayotes, cover, and cook until they are tender when pierced with a fork, about 30 minutes.
- While the chayotes are cooking, prepare the sauce. In a small bowl, whisk together the flour and 1/2-cup of skim milk until smooth. In a large non-aluminum saucepan, stir together the remaining skim milk and the evaporated skim milk. Bring to a simmer over medium heat. Very gradually whisk in the flour mixture. Stir until the sauce boils and thickens. Reduce the heat to very low and cook for 2 minutes, stirring occasionally. Stir in the sour cream, parsley, and scallions and season to taste with salt (optional) and plenty of pepper.
- Drain the cayotes and cut into 1/4-inch thick slices. Put the sliced chayotes in a serving bowl, pour the sauce over, and serve immediately.
I found it to be a little bit bland but overall the dish was not to bad. The previous review was correct, you can taste the flour a little.
A pretty dish, with the greens of the chayote, parsley and scallions. I sliced the chayote before cooking it, which lets it cook a little faster and in less water. They do need to be well-drained, so that the dish doesn't end up watery. The sauce has a nice body, and the sour cream adds some dairy feel to the consistency. The taste of the flour is noticeable, but this may be a good tradeoff for the amount of fat in a traditional cream sauce.