Summary

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

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Instructions

1. Halve, peel and core the chayotes. Then put in boiling salted water and pre-cook for about 10-12 minutes.
2. 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.
3. Toast toast and allow to cool, then grind finely in the food processor and mix with the breadcrumbs.
4. 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.
5. Mix 1/3 of the breadcrumb mixture with 50 g Parmesan and 50 g sour cream and set aside for the crust.
6. 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.
7. 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.
8. 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.