Chayote Louisiana Style

The French supermarket offered the central Mexican gourde again. Getting it here in Germany is nearly impossible. I had to get one. 

While checking for new recipes I found out that people in Louisiana use this veg. Spruceeats had a recipe online.

Ingredients:

1 chayote, 3 tbsp butter, 1 spring onion, 1 shallot, 2 cloves of garlic

2 tbsp chives, 1 tbsp parsley, 2 tbsp Parmesan, 50 ml white wine or water

Salt and pepper

Peel the chayote and take the large seed out in the middle. Cut in thin strips.

Heat up the butter and start with chopped onions and garlic. After 3 min add the chayote. Season. Cook for 3 min, add wine or water and close the lid and cook for 10 min.

When the veg is soft, add Parmesan and herbs. Eat it as it is or serve it with meat or fish.

I served it with Merguez sausages.