Simply, Buttered Chayote (Sayote)
I’m always on the lookout for ways to prepare and cook the chayote (sayote) fruit, other than mixing it with the Filipino chicken tinola. It’s so abundant here in my hometown of Baguio City (Philippines). I always have chayote fruit or two sitting in my fridge.
So today, I thought of cooking chayote without the benefit of chicken or other meat. Just plain, good old chayote — a vegetarian fare.
As Julia Child would say, “it’s all about the butter.”
One large chayote fruit, peeled and sliced into cubes or bite-sized pieces
3 cloves garlic, peeled chopped
1/2 thumb of ginger, thinly sliced
1/2 small onion, sliced
1/2 tsp, whole peppercorn
Salt and ground pepper to taste
1/2 cup water
1 tbsp butter
Sliced green onions for garnish
In a small sauce pan, place the chayote fruit slices, garlic, onions, ginger, peppercorn, salt and pepper to taste, and water. Bring to a quick boil. Reduce heat and continue cooking until the chayote fruit slices are tender and most of the liquid has evaporated. Turn off heat and add butter to melt, making sure to coat all of the chayote slices. Remove from heat, place on a serving bowl and garnish with green onions.