Prep 10 mins
Cook 10 mins
From Epicurious. This would be a good side dish for quesadillas.
- 2 tablespoons butter
- 2 large chayotes, peeled, halved lengthwise, pitted, thinly sliced
- 2 tablespoons chopped fresh parsley, divided
- 3 garlic cloves, chopped
- 2 green onions, thinly sliced
- Melt butter in heavy large skillet over medium-high heat. Add chayote, 1 tablespoon parsley, and garlic.
- Sauté until chayote is crisp-tender, about 3 minutes. Stir in green onions.
- Transfer to bowl; sprinkle with 1 tablespoon parsley.
We call these chokoes in New Zealand and they grow like weeds. Hang on, they are weeds. This is a great thing to do with them.
Very tasty and easy to make.
An attractive, mild-flavored side dish. I used the whole chayote, including skin and pit. I sauteed to crisp-tender, not to brown like in the picture, so the finished dish included pleasant subtle colors, from the white of the onions through the cream of the pit and the light green of the flesh, to stronger green from the onion tops and parsley. It had a very mild flavor, which would be good with a strongly-flavored main dish. Eating the vegetable dish alone, I added lemon juice for a little more interest.