Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, chayotte gratin. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Chayotte Gratin is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It is easy, it’s fast, it tastes delicious. They’re fine and they look wonderful. Chayotte Gratin is something which I’ve loved my entire life.
Low Prices on Chayote Chayote, also called Christophene in some Caribbean countries and actually referred to as cho-cho here in Jamaica, is a member of the squash family. It's pear shaped with sometimes prickly skin and has a seed inside, which technically makes it a fruit? Like I said, sometimes prickly, sometimes not.
To get started with this recipe, we must prepare a few ingredients. You can cook chayotte gratin using 13 ingredients and 13 steps. Here is how you can achieve that.
The ingredients needed to make Chayotte Gratin:
- Make ready 2 chayottes peeled and cut in thick slices lengthwise
- Make ready 1 potato - peeled sliced
- Take 2 medium size carrots - peeled sliced
- Get to taste Salt and pepper
- Prepare Make a Bechamel sauce: ingredients below
- Prepare 120 mls liquid milk
- Get 1 Tbs flour
- Make ready 100 mls double cream
- Prepare Sprig thyme or dried herbs
- Take Grated cheese
- Make ready Pinch cumin powder
- Get Smoked paprika (optional)
- Take slices Hard boiled eggs (optional) cut in
Chayote au Gratin or Gratin Chouchou is a delectable and versatile dish that can be served as an appetiser or a side dish. Because of its versatility, this dish can be eaten with bread or with a. Also known as a christophine, mirlitine, cho cho and vegetable pear, the chayote is a pale-green, furrowed, pear-shaped fruit with pale cucumber-like flesh that surrounds a single seed. Chayote au gratin (gratin de chouchou) is a traditional dish from Reunion which consists of oven-baked chayotes with béchamel sauce and cheese.
Instructions to make Chayotte Gratin:
- Place all the vegetables in a bowl, sprinkle with some water. Season with a little salt, cover and steam for 2 minutes in the microwave.
- Meanwhile prepare the Bechamel sauce. Place a saucepan on the hob, add butter followed by flour. Stir well
- Start adding the milk whisking vigorously to avoid lumps forming.
- The sauce will start to thicken. Season with salt and cumin powder.
- As the sauce thickens, add some smoked paprika if using. Add grated cheese and stir well until melted.
- Turn the heat off. Remove from heat.
- Heat the oven at 200 C while you start to assemble the dish together.
- Place the steamed vegetables in an ovenproof dish.
- Place the sliced boiled egg around, randomly.
- Now pour over the sauce, sprinkle with chopped fresh herbs and grated cheese.
- Place in a preheated oven to cook for approximately 20-30 minutes until it stats to bubble and golden on the top.
- Once cooked remove from the oven. Leave to cool down for at least 10 minutes before serving.
- Enjoy on its own or with fresh bread.
Boiled mashed chayote is cooked in the oven with cheese, butter, milk, breadcrumbs, thyme and onions. Creamy, delicious, great accompaniment to bbq. Peel and seed the peppers and cut it into cubes. In a skillet, fry the chopped onions in a bit of olive oil. Chayote gratin is a very popular side dish in the West Indies and uses a bechamel sauce.
So that’s going to wrap this up with this exceptional food chayotte gratin recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
