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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Ingredients:
6 medium chayotes, washed |
1/3 cup flour |
3 cups skim milk |
1 cup evaporated skim milk |
1/2 cup low-fat sour cream |
2 tablespoons chopped fresh parsley |
3 scallions, minced |
pepper |
salt |
Directions:
1. In a large saucepan, bring 4 quarts of salted water to a boil. Add the chayotes, cover, and cook until they are tender when pierced with a fork, about 30 minutes.
2. While the chayotes are cooking, prepare the sauce. In a small bowl, whisk together the flour and 1/2-cup of skim milk until smooth. In a large non-aluminum saucepan, stir together the remaining skim milk and the evaporated skim milk. Bring to a simmer over medium heat. Very gradually whisk in the flour mixture. Stir until the sauce boils and thickens. Reduce the heat to very low and cook for 2 minutes, stirring occasionally. Stir in the sour cream, parsley, and scallions and season to taste with salt (optional) and plenty of pepper.
3. Drain the cayotes and cut into 1/4-inch thick slices. Put the sliced chayotes in a serving bowl, pour the sauce over, and serve immediately.
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