Dear steemians,
Today I decided to prepare chayote squash with a bechamel vegetable sauce!
And I want to share my french recipe with you!πππππππππππππ
Chayote : Origin & Description
Chayote squash is native to the cultural and regional areas of Mesoamerica, specifically central Mexico. Now, itβs cultivated in warm climates worldwide.
Chayote is also called Christophine in the French West Indies or Chouchou in Reunion (French Island).
I lived a few months on the Reunion Island in 2012. Itβs there that I knew this strange vegetable.
Itβs like a quirky pear-shaped vegetable.
You can find chayote squash all year long, with maximum harvests between September and November.
The chayote is sometimes difficult to touch because full of quills.
Its central core contains small seeds, which are also edible but typically discarded. Chayote squash have an insipid taste so it must be raised with garlic, parsley or sauce.
Have a texture somewhere between a potato and cucumber.
Nutritional value
Chayote squash is known for its high water content.
- Water making up nearly 93 percent of the squash's total weight.
Chayote offers some : - vitamin C and vitamin B-6 as well as folate.
- dietary fiber and is high in potassium and very low in sodium.
A good combination which makes it ideal for supporting healthy blood pressure.
Traditional Creole medicine utilized the Chayote and its leaves to make a tea used to treat vascular diseases. Infusions of the leaves have also long been used in the Yucatan since colonial times in treatment of kidney stones.
Ingredients (for 1 person):
β‘ 1 chayote squash
β‘ 1 olive oil
β‘ garlic
For the sauce:
β‘ cornstarch (MaΓ―sena)
β‘vegetable margarine
β‘soy milk
β‘salt
β‘pepper
β‘nutmeg
Preparation (20 minutes):
Chayote squash preparation
- Remove the skin and cut the squash lengthwise.
- Steam (20 minutes over medium heat)
- When cooked, put the mixture in a pan with olive oil, salt, pepper and garlic.
Cook for 5 minutes over high heat.
BΓ©chamel sauce preparation:
- Melt the vegetable margarine in a saucepan.
- Add the flour and mix.
- Add the soy milk and mix gently.
- Add nutmeg, salt, pepper.
This dish is a must try if you like chayote and bΓ©chamel sauce. If you are not vegan, you can add some cheese and ham.
And bake the preparation in the oven to make a gratin.
πFLAMINGIRLπ
Thanks for publishing a vege recipe because it is hard to find a recipe for the vegetarians like us.
Chayotte squash , don't know that. Love this shiny green that they have. Thank you for sharing recipe with photos!π
It's not really common but very interesting! It changes potatoes or zucchini π. You can eat this vegetable with meat, fish. Or gratin, soup ... I will try other recipes soon! Stay connected π
looks easy to make , let me see if i can get it right the first time
I'm not a really good chef. If I can, everybody can π€£
This is a brilliant recipe!!!!!!!!!
Thank you so much !!!!!!!
Yum
πππ
good food
ππ
Looks nice and easy. Thanks for sharing :)
It is π! Thanks for comment !
I love both π doctor FLAMINGIRL and Chef FLAMINGIRL. Thanks ... because I got to learn a lot from your post.
I am so happy about that !!!!! πππ
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This is a delicious recipe. The chayote is very healthy.
It has many properties that help keep the body healthy.
Nice contribution @flamingirl.
Chayote fruit is used in mostly cooked forms. When cooked, chayote is usually handled like summer squash, it is generally lightly cooked to retain the crispy consistency. Though rare and often regarded as especially unpalatable and tough in texture, raw chayote may be added to salads or salsas, most often marinated with lemon or lime juice. Whether raw or cooked, chayote is a good source of vitamin C.