Chayote with herbs
Serves : 2 people
Preparation : 20 minutes
Cooking : 30 minutes
Ingredients
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2 chayotes or chayotes, depending on what you call them where you're from!
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400 g of tomato pulp or tomato sauce if you don't have any
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1 red bell pepper or yellow
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1 onion
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1 pod of garlic
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1 branch of thyme and/or other herbs: oregano, basil, parsley…
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1 sheet of bay leaf
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olive oil
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Quelques black olive Greek-style (dried)
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salt, pepper
Instructions
Cut the chayotes in half and remove the core. Peel the chayote halves with a vegetable peeler.
As you'll see, their surface has creases. I cut along each of these creases so that I can peel them more easily.
Dice the slices of chayote.
Steam the diced chayote for 10 minutes. They should come out tender yet firm.
Meanwhile, rinse, deseed, and dice the bell pepper. Pour a little oil into a Dutch oven and add the diced bell pepper, onion, minced garlic, and herbs. Stir a few times, then cover and simmer for 10 minutes.
Next, add the chopped tomatoes, black olives, and diced christophines. Cover and simmer for another 15 minutes.
Notes
For a complete meal, you can serve these herb-seasoned christophines with rice, quinoa, or bulgur.