• 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


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.

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Serve with roast pork loin, carrots, and potatoes.

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  • Alimento base: Chayotes
  • Dificultad: Easy
  • Tiempo preparación: 40 min.
  • Comensales: 10
  • Estacionalidad: All year
  • País: Honduras
  • Comunidad:
  • Típica de: Honduras
  • Provincia:
  • Microondas: No
  • Celiacos: No
  • Afrodisiaca: No
  • Thermomix: No
  • Niños: No
  • Light: No
  • Vegetariana: Yes