Chayotes Filled and Gratinated
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 chayote (s)
- 2 carrot (s)
- 4 slices toast
- 4 tablespoon breadcrumbs
- 2 egg (s)
- 150 g parmesan, rated
- 50 g sour cream or sour cream
- 1 onion (s), finely diced
- 2 cloves garlic, finely chopped
- 1 tablespoon vegetable stock
- salt and pepper
- some olive oil, for frying
Print Recipe
Pin Recipe Instructions
- Halve, peel and core the chayotes. Then put in boiling salted water and pre-cook for about 10-12 minutes.
- Then drain in a sieve, allow to cool and scrape out the pulp with a spoon, leaving a 1cm edge. Finely chop the pulp and set aside for the filling.
- Toast toast and allow to cool, then grind finely in the food processor and mix with the breadcrumbs.
- Peel, wash and finely grate the carrots. Fry the onions and garlic with the carrots in a little oil for about 5 minutes in a non-stick pan.
- Mix 1/3 of the breadcrumb mixture with 50 g Parmesan and 50 g sour cream and set aside for the crust.
- Knead the remaining breadcrumbs mixture with the eggs, remaining parmesan, carrot and onion mixture, chayote meat, salt, pepper and vegetable stock and season again to taste. Then fill the hollowed-out chayotes and coat the parmesan and sour cream bread crust.
- Bake everything in a baking dish or on a baking sheet at approx. 230 degrees for 20-25 minutes (middle rack). If the crust is not browned, turn on the grill for another 5 minutes at 250 degrees.
- The set is intended for 4 people as a side dish or starter. For a main course without side dishes, I would make double the amount.
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