Simply, Buttered Chayote (Sayote)

image.jpegI’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.”

INGREDIENTS

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

DIRECTIONS

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.

 

 

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s