Chayote GratinéSeptember 12th, 2013 by r.daswani
Chayote/Cho0-Choo, native to Mexico and Central America, is widely use Caribbean, Creole and Cajun cuisine, as well as in Indian, Mauritian and Asian cuisines. Gratiné, sauté, fricassée or in salads, enjoy chouchou without any moderation.
Serves – 6
250ml hot milk
1 tbsp oil
50g plain flour
1 chopped red onion
1 cup grated Cheddar cheese
1 sprig fresh thyme
A pinch nutmeg
6 bay leaves
3 tbsp chopped parsley
Salt & pepper
Pare and seed chayote. Cook in salted boiling water, until fork tender. Drain, cut into cubes, set aside.
Meanwhile, melt butter with oil in a large skillet, sauté onions with bay leaves until onions are translucent, add flour and stir vigorously, reduce heat to low and cook until you get a smooth mix.
In a bowl, combine milk, eggs and Cheddar Cheese.
Gradually whisk milk mixture into flour; continue stirring with a wooden spoon, cook until you get a nice smooth sauce.
Combine sauce with chayote and parsley, adjust salt and pepper to taste, sprinkle with nutmeg.
Arrange chayote in a glass dish and cook in hot oven at 200-C for 5 minutes and serve.