Difference between revisions of "Gratin of Chayotes"
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Martiniquais ([^cC])(.*)\]\]" to "Category:Martiniquais cuisine Category:$1$2 Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| Line 9: | Line 9: | ||
* 1 [[garlic]] clove, chopped | * 1 [[garlic]] clove, chopped | ||
| − | == | + | == Procedures == |
# Boil the chayotes for 20 – 25 minutes. | # Boil the chayotes for 20 – 25 minutes. | ||
# Cut them lengthwise and remove the pulp with a small spoon, then crush it thoroughly with a fork (or in a mixer) along with the bread. | # Cut them lengthwise and remove the pulp with a small spoon, then crush it thoroughly with a fork (or in a mixer) along with the bread. | ||
Latest revision as of 16:52, 16 July 2012
Ingredients
- 2 chayotes
- 15 g butter
- 1 glass of milk
- 2 tablespoon flour
- 1 glass of soft bread
- salt, pepper
- grated gruyère (cheese)
- 1 garlic clove, chopped
Procedures
- Boil the chayotes for 20 – 25 minutes.
- Cut them lengthwise and remove the pulp with a small spoon, then crush it thoroughly with a fork (or in a mixer) along with the bread.
- On the heat, mix the flour, butter and milk, then, add the pulp and the garlic.
- Leave to thicken.
- Season with salt and pepper.
- Fill in the skin of the chayotes with this mixture; sprinkle the gruyère and brown in the oven just before serving.
