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home > recipes > vegetables > chayotes maría
10 servings 6 medium chayotes, washed 1/3 cup flour 3 cups skim milk 1 cup evaporates skim milk ½ cup low fat sour cream 1½ tablespoons chopped fresh parsley 3 scallions, minced pepper to taste small amount of salt (optional) 1. In a large saucepan, bring 4 quarts of salted water to a boil. Add the chayotes, cover, and cook until they are tender when pierced with a skewer, about 30 minutes. 2. While the chayotes are cooking, prepare the sauce. In a small bowl, whisk together the flour and ½-cup of skim milk until smooth. In a large non-aluminum saucepan, stir together the remaining skim milk and the evaporated skim milk. Bring to a simmer over medium heat. Very gradually whisk in the flour mixture. Stir until the sauce boils and thickens. Reduce the heat to very low and cook for 2 minutes, stirring occasionally. Stir in the sour cream, parsley, and scallions and season to taste with salt (optional) and plenty of pepper. 3. Drain the cayotes and cut into ¼-inch thick slices. Put the sliced chayotes in a serving bowl, pour the sauce over, and serve immediately.

Chayotes María


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list all recipes for VEGETABLES (486)
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list all recipes by AMANDA (175)


   

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keyword: chayotes
keyword: maría
ethnicity: central american
recipes for vegetables
recipes by amanda
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(posted March 2, 2009)

10 servings

6 medium chayotes, washed
1/3 cup
flour
3 cups
skim milk
1 cup evaporates
skim milk
½ cup low
fat
sour cream
1½ tablespoons chopped fresh
parsley
3 scallions, minced
pepper to taste
small amount of
salt (optional)

1. In a large
saucepan, bring 4 quarts of salted water to a boil. Add the chayotes, cover, and cook until they are tender when pierced with a skewer, about 30 minutes.

2. While the chayotes are cooking, prepare the
sauce. In a small bowl, whisk together the flour and ½-cup of
skim milk until smooth. In a large non-aluminum saucepan, stir together the remaining skim milk and the evaporated skim milk. Bring to a simmer over medium heat. Very gradually whisk in the flour mixture. Stir until the sauce boils and thickens. Reduce the heat to very low and cook for 2 minutes, stirring occasionally. Stir in the
sour cream, parsley, and scallions and season to taste with salt (optional) and plenty of pepper.

3.
Drain the cayotes and cut into ¼-inch thick slices. Put the sliced chayotes in a serving bowl, pour the sauce over, and serve immediately.


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