Creamed Chayote with Chives
Serves 6
This recipe can be prepared
in 45 minutes or less.
4 chayotes (about 2 1/2 pounds)
2 tablespoons vegetable oil
1 cup crema or heavy cream
3 tablespoons chopped fresh chives
Cut each chayote lengthwise
into 1/2-inch wedges and
discard seed if necessary.
In a 12-inch heavy skillet
heat oil over moderate heat
until hot but not smoking
and cook chayotes, stirring
occasionally, until crisp-tender,
about 5 minutes.
Add cream and simmer until
chayotes are tender and cream
is slightly thickened, about
3 minutes.
Add chives and season with salt.
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