Stewed Chayote Recipe - Cooking Index
6 | Chayote - peeled | |
1/4 cup | 59ml | Olive oil |
1 cup | 62g / 2.2oz | Onion - diced (large) |
3 | Garlic cloves - minced | |
2 | Tomatoes - cored, seeded, and diced | |
1/2 cup | 118ml | Water |
Quarter the chayote and remove and discard the center seeds. Cut into 1/4-inch slices. Bring a large pot of salted water to a boil, add the chayote and boil for 5 minutes. Drain.
Heat the olive oil in a large skillet over moderate heat. Cook the onions until translucent, about 5 minutes. Then add the garlic and cook 1 to 2 minutes longer. Add the chayote, tomatoes and water. Bring to a simmer, cover and cook over low heat 10 minutes. Serve immediately.
This recipe yields 6 servings.
Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6140 broadcast 08-29-1996) - Downloaded from their Web-Site - http://www.foodtv.com
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.