Ingredients
Equipment
Method
- Bring 4 quarts of salted water to a boil in a large saucepan. Add the washed chayotes, cover the pot, and cook until tender when pierced with a fork, about 30 minutes.
- In a small bowl, whisk together the flour and 1/2 cup of skim milk until smooth. In a large non-aluminum saucepan, combine the remaining skim milk (2 1/2 cups) and evaporated skim milk. Bring to a gentle simmer over medium heat. Gradually whisk in the flour mixture, stirring continuously until the sauce thickens and comes to a boil. Reduce heat to low and cook for 2 minutes, stirring occasionally. Remove from heat and stir in sour cream, parsley, and scallions. Season with salt and pepper to taste.
- Once the chayotes are tender, drain them thoroughly and allow to cool slightly. Cut into 1/4-inch thick slices.
- Arrange the chayote slices in a serving bowl and pour the creamy sauce over the top. Serve immediately while hot.
Nutrition
Notes
Don't rush the sauce-making process to avoid lumps. If chayotes are unavailable, summer squash or zucchini can be used as substitutes. Ensure even slicing for presentation. If the sauce is too thick, thin it with a splash of milk.