Chayote And Carrots Recipes

CHAYOTE AND CARROTS

Chayote and Carrots image

Number Of Ingredients 5

Ingredients

1 large chayote squash
3 large carrots, peeled and sliced on the diagonal into ovals
1 tablespoon unsalted butter
1/2 white onion, thinly sliced
1/2 teaspoon salt, or to taste

Steps:

1. Cut the chayote in half lengthwise and cook in a large pot of boiling water until tender, about 25 minutes. Meanwhile, in another medium pot of boiling water, cook the carrots until tender, about 10 minutes. When the vegetables are tender drain and cool under running water. 2. Peel the chayote and slice thinly crosswise. In a large skillet, melt the butter over medium heat and cook the onion, stirring, until limp and tender, about 4 minutes. Add the sliced chayote, carrots, and salt. Stir gently to coat with the butter and heat through completely, about 2 minutes. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

SAUTEED CHAYOTE AND CARROTS

SAUTEED CHAYOTE AND CARROTS image

Categories Fruit Side Carrot

Yield 8 servings

Number Of Ingredients 3

Ingredients

4 large carrots (about 18 ounces), peeled, cut into matchstick-size strips (about 6 cups)
5 tablespoons butter
3 chayotes (about 24 ounces), peeled, pitted, cut into matchstick-size strips

Steps:

Cook carrots in medium pot of boiling salted water 1 minute. Drain well. Melt butter in heavy large skillet over medium-high heat. Add chayote; saute 4 minutes. Add carrots; saute until vegetables are crisp-tender, about 2 minutes. Season with salt and pepper.

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