Difference between revisions of "Gratin of Chayotes"
RealRecipes (talk | contribs) m (Text replace - "Category:Recipes that need photos" to "") |
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Martiniquais ([^cC])(.*)\]\]" to "Category:Martiniquais cuisine Category:$1$2 Recipes") |
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# Fill in the skin of the chayotes with this mixture; sprinkle the [[gruyère]] and brown in the oven just before serving. | # Fill in the skin of the chayotes with this mixture; sprinkle the [[gruyère]] and brown in the oven just before serving. | ||
| − | [[Category:Martiniquais Vegetarian]] | + | [[Category:Martiniquais cuisine]] |
| + | [[Category:Vegetarian Recipes]] | ||
[[Category:Gruyère Recipes]] | [[Category:Gruyère Recipes]] | ||
[[Category:Chayote Recipes]] | [[Category:Chayote Recipes]] | ||
[[Category:Milk and cream Recipes]] | [[Category:Milk and cream Recipes]] | ||
[[Category:Casserole Recipes]] | [[Category:Casserole Recipes]] | ||
Revision as of 16:06, 8 May 2012
Ingredients
- 2 chayotes
- 15 g butter
- 1 glass of milk
- 2 tablespoon flour
- 1 glass of soft bread
- salt, pepper
- grated gruyère (cheese)
- 1 garlic clove, chopped
Directions
- Boil the chayotes for 20 – 25 minutes.
- Cut them lengthwise and remove the pulp with a small spoon, then crush it thoroughly with a fork (or in a mixer) along with the bread.
- On the heat, mix the flour, butter and milk, then, add the pulp and the garlic.
- Leave to thicken.
- Season with salt and pepper.
- Fill in the skin of the chayotes with this mixture; sprinkle the gruyère and brown in the oven just before serving.
