Recipe courtesy of Mary Sue Milliken and Susan Feniger

Stewed Chayote

Save Recipe
  • Level: Easy
  • Total: 45 min
  • Prep: 15 min
  • Cook: 30 min
  • Yield: 6 servings
Share This Recipe

Ingredients

6 chayote, peeled

1/4 cup olive oil

1 large onion, diced

3 garlic cloves, minced

2 tomatoes, cored, seeded and diced

1/2 cup water

Directions

  1. 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.
  2. 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.

Weeknight Bolognese

Stewed Chayote with Tomato and Epazote

Chipotle Puree and Chayote Slaw

Antelope Stew

Wok Stew

Oxtail Stew

Oxtail Stew

Beef Stew