Stewed Chayote With Tomato And Epazote Recipes

STEWED CHAYOTE

Steps:

• 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.

STEWED CHAYOTE

Steps:

• Quarter the chayote.
• Remove and discard the center seed of each.
• 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.
• Add the garlic and cook for 1-2 minutes longer.
• Add the chayote, tomatoes, and water.
• Bring to a simmer, cover, and cook over low heat for 10 minutes.
• Serve immediately.
• NOTE: If you can't locate chayotes (usually found in the tropical or exotic produce section), try using zucchini or cucumbers (yes, cucumbers can be cooked like zucchini).
• These are the closest matches to chayote, taste- and texture-wise.