Chayote And Carrots Recipes
CHAYOTE SLAW WITH AVOCADO AND CILANTRO DRESSING
Provided by Valerie Bertinelli
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- In a large bowl, toss together the chayote, cabbage, carrots, jicama, scallions, cumin, coriander and 2 teaspoons salt. Let the flavors combine while you make the dressing for the slaw.
- To a food processor, add the crema, orange juice, cilantro, lime juice, agave, hot sauce, garlic, avocado and jalapeno. Process until completely smooth; season with salt. Refrigerate in an airtight container until ready to serve; the dressing can be made 1 day in advance.
- When ready to serve, toss the dressing with the vegetables. Garnish with the reserved scallions and serve immediately.
SAUTEED CHAYOTE AND CARROTS
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.
CHAYOTE AND CARROTS
Number Of Ingredients 5
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
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