Chayote Fricassee, Vegan
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 25 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 kg chayote (s)
- 4 small tomato (s)
- 1 clove garlic
- 1 piece (s) ginger root, small, peeled
- 2 medium onion (s)
- 100 ml vegetable oil
- 200 ml water
- 1 tablespoon., Layered thyme, dried leaves
- 3 tablespoon parsley, for garnish
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash the chayote fruits, quarter them, remove the core and core and peel the fruits (so that the spices can penetrate better into the pulp). Then cut into approx. 0.5 - 1 cm thick slices. Cut the onions into thin rings. Finely grate the garlic and ginger or mash them in a mortar with a little salt. Finely dice tomatoes.
- Heat the oil in the saucepan and lightly fry the onions and tomatoes. Then add the chayote slices, stir well and fry for about 5 minutes. Add garlic and ginger and stir in. Add thyme, salt and pepper and add the water. Let the fricassee simmer gently for 20 minutes. The chayote stays a little firmer than similar vegetables. Garnish with the fresh parsley.
- Tastes delicious as a vegetable side dish or served as a main course with basmati rice.
- Tip: The chayote is very common in tropical countries. It is related to the pumpkin family, low in calories and very healthy. Raw it has the consistency of kohlrabi. You can get them conveniently in Asian markets, just ask!
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