I love the color combination in this dish! And the simple combination of flavors works very well alongside many dishes.
Chayote is a light green vegetable that is part of the squash family. It has a very mild taste, but its texture makes it a good addition to many soups and other dishes that call for summer squash.
Chayote y Zanahorias (Chayote and Carrots)
2 medium chayotes
3 – 4 carrots, peeled and sliced into diagonal ovals
1 tablespoon butter
½ medium white onion, thinly sliced
Salt, to taste
Cut the chayote squash in half lengthwise. In a medium size pot, put a cup of water and bring to a boil. Add the chayote and steam for about 20 – 25 minutes, or until they are tender.
Remove from the pot and let cool. Once they are cool, peel and scoop out the seed.
In a separate pot, cook the carrots in the same way, but steam for about 10 minutes or until tender. Drain, and let them cool.
Thinly slice the chayote crosswise. In a large skillet, melt the butter over medium heat and cook the onion until soft and tender. Add the sliced chayote, carrots and salt. Stir well and cook until the chayote and carrots are heated through. Serve hot.