Chayote “Mashed Potatoes”
Chayote "Mashed Potatoes"
First, you have to wash and peel the chayotes. You can peel them with a regular peeler, but be careful. Chayotes give off a slippery resin that can end up on all over the palms of your hands.
You can scrub off this resin after peeling, but there are ways to keep it off your hands. You can cut the tip off the chayotes and let the them rest for about 30 minutes. This should get rid of most of the chayote resin. If you oil your hands a little, this too will keep the resin from adhering to your skin.
Once your chayotes are ready, move on
After they’re washed and peeled, cut the chayotes into large chunks and remove the large seeds in the middle. Cook them in water with a bit of salt and sugar until they’re soft, or you can steam them.
Once the chayotes are soft, remove them from the fire, drain them and start mashing them. It might be tempting to use a blender or a food processor for this, but don’t do it. Chayotes are so high in water content you’ll end up with chayote soup in the blender.
Next, heat the olive oil on a pan and then add the onion and garlic. When the onion is transparent, add the mashed chayote mixture to the pan.
Season to taste. You can add salt, pepper, and chicken bouillon(or other seasoning). You could also add scallions and even grated cheese if you want a thicker consistency. Chayotes are like a blank canvas for your culinary creativity!
Let the mashed chayotes simmer for a few minutes so the liquid will evaporate a little, and they’re done!