Chayotes Maria

Honduran recipe posted for ZWT 4 / South and Central America.

• Ready In: 35 mins
• Serves: 6-8

Ingredients

• 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
•  pepper
•  salt

Directions

1. 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.
2. 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.
3. 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.