Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Stewed Chayote
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 138
- Total Fat
- 9
- Saturated Fat
- 1
- Carbohydrates
- 14
- Dietary Fiber
- 4
- Sugar
- 6
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 8
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
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
- 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.