RECETAS Y COCINA

Ingredients

• 6 medium chayotes, washed
• 1/3 cup flour
• 3 cups skim milk
• 1 cup evaporated skim milk
• ½ cup low fat sour cream
• 1½ tablespoons chopped fresh parsley
• 3 scallions, minced
• Pepper to taste
• Small amount of salt, optional

Preparation

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.

While the chayotes are cooking, prepare the sauce.

In a small bowl, whisk together the flour and 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.

Drain the chayotes and cut into ¼-inch thick slices.

Put the sliced chayotes in a serving bowl, pour the sauce over, and serve immediately.

• 3
• 1
• 2
• 3
• 4
• 5

Votos Totales: 23

Presentation

Serve with roast pork loin, carrots, and potatoes.

Visitas: 29

Buscar Término

Comparte