| | Whoppee Chayote Chayote, a crisp vegetable with pale green, smooth skin and fine textured, pale fresh, tastes like a combination of cucumber and summer squash. It can be used in recipes that vary from soup to dessert. 2 medium chayote, about 3/4 pound each, peeled
1 teaspoon of margarine
4 medium scallions, sliced thin and separated into white and green parts
1/4 teaspoon of salt
Pepper to taste
A big pinch of nutmeg
ground Parmesan cheese, grated (optional) |
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Cut the chayote crosswise into 1/4 inch slices, halving large center slices. Heat the margarine in a heavy skillet. Add the chayote and white scallions, cook over moderate heat, tossing regularly until tender throughout, about 5 minutes. Reduce the heat as needed. Avoid browning the chayote, which affects the delicate flavor. Add scallion greens, salt, pepper and nutmeg. Toss a minute longer. Serve hot, sprinkled with optional cheese. Serves 4 |
