Chayote And Onions Food
SAUTEED CHAYOTE WITH GARLIC AND HERBS
Look for chayote at supermarkets, Latin markets, and natural foods stores - it's a light-green pear-shaped squash that's mild and crisp.
Provided by Norma Shirley
Categories Garlic Onion Side Sauté Vegetarian Low Cal Squash Fall Parsley Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Melt butter in heavy large skillet over medium-high heat. Add chayote, 1 tablespoon parsley, and garlic. Sauté until chayote is crisp-tender, about 3 minutes. Stir in green onions. Transfer to bowl; sprinkle with 1 tablespoon parsley.
CHAYOTE AND ONIONS
A simple dish that allows a bit of variety to your usual favorite veggies. Try using Cilantro instead of oregano. I use about 2 tbsp fresh chopped
Provided by Bergy
Categories Onions
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Pare and seed the chayote.
- Cut lengthwise into 1/2-inch thick slices.
- Cut onions lengthwise into halves.
- Cut halves lengthwise into 1/4-inch slices and separate into slivers. Heat butter and oil in a skillet over medium heat until foam subsides.
- Add onions and oregano; sauté over medium-low heat until onions are golden (8-l0 minutes). Add chayote; sauté 3 minutes. Cover and cook until chayote is crisp tender (approx. 8 minutes).
- Add salt and pepper.
SUN-DRIED TOMATO SAUSAGE WITH CHAYOTE, ZUCCHINI, AND ONIONS
This is my recipe that I came up with after my DH bought some chayote. I used Emerils, Sun-dried tomato chicken and pork smoked sausage. You could use any kind, it was delicuous with the sausage I used.
Provided by Barb G.
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook sausages in skillet over medium-low heat about 10 minutes; add onions and saute until onions are golden.
- Add Oregano, salt, pepper, and stir; add Chayote, Zucchini, cover and cook until chayote is crisp tender about 10 minutes.
Nutrition Facts : Calories 108.8, Fat 7.1, SaturatedFat 1, Sodium 594.5, Carbohydrate 11.1, Fiber 3.4, Sugar 5.2, Protein 2.4
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- Place unpeeled chayotes in a saucepan, cover with water, bring to a boil and cover the pan, then reduce heat to low; simmer for 25 to 30 minutes until the chayotes are cooked through. A knife will cleanly go through them, but they won’t be completely soft or mushy.
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- Using a vegetable peeler, peel the skin off the chayote. If your chayote has ridges on the sides, you may need to use a paring knife to cut off the skin from the ridges.
- Slice off the top of the chayote. Place the cut side down and slice the chayote in half. Slice off any skin that’s still stuck to the bottom ridges of the chayote. Dig out the seed with a knife or spoon.
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