Fans of chayote stews
Instructions
Peel the chayote using a potato peeler, then cut in two every fruit lengthwise and remove the seeds.
Cut each half into thin slices chayote, leaving them attached at one end, then slightly crushed fruit in order to get the fans.
In an ovenproof dish with 40 g of butter to fry the shallots cut into rings, sprinkle with sugar and add the chayote fans.
Season with salt and white pepper, pour the lemon juice and white wine and cook until almost completely consume the liquid.
Add the chicken broth and close the bowl with a sheet of foil.
Continue cooking in the oven at 180 degrees for about 30-35 minutes.
Pass through a sieve the broth and let it reduce until 8 cl of liquid, then add the rest of the butter, cold and cut into pieces.
Serve sprinkled with fans with the prepared sauce and with some piece of chives.
---ADVICE.
The chayote are exotic vegetables that are shaped like a PEAR and white and soft pulp.
Are particularly tasty if cooked with lots of spices, particularly cloves, ginger and nutmeg.
Ingredients and dosing for 4 persons
- 2 chayote (300 g each)
- 60 g of butter
- 1 shallot
- 1 tablespoon of sugar
- Salt
- White pepper
- 1/2 lemon (juice)
- 10 cl of white wine
- 40 cl of chicken broth or vegetables
- 10 g of chives