Chayote (pronounced chy-oh-tay), a member of the squash family, goes by several other monikers: chocho, christophine and vegetable pear. It has a pale green peel, soft core and a texture that’s a cross between apple and zucchini. Jamaicans use this mild veggie in everything from soups to au gratins.
1 pound carrots, cut into 1-inch chunks
2 chayotes, peeled, seeded and sliced**
1 sweet red pepper, cut into 2-inch strips
2 cloves garlic, minced
2 tablespoon snipped fresh cilantro
1/2 teaspoon canola oil
1/4 teaspoon black pepper
1/2 cup water
Bring carrots, chayotes, sweet peppers, garlic, cilantro, oil, black pepper and water to a boil. Reduce heat to low. Cover and cook until vegetables are tender, 15 to 20 minutes.
Makes 4 servings.
**SUBSTITUTES; are zucchini and yellow squash.
Calories 95 Fat 2.2 g Fiber 6.5 g.