Ingredients to make light chayote cream:
- 2 pieces of Chayote boy
- 1 cup of defatted chicken consomme
- ½ piece of Onion
- 1 clove garlic
- ½ cup of skim milk
How to make light chayote cream:
- The chayotes are washed and cooked, shell and all, in enough water to cover them, along with the garlic and onion. Cook over medium heat for twenty minutes or until soft, you should be able to insert a toothpick or the tip of a knife easily.
- Once they are cooked, remove the chayotes from the water and remove the skin. You can do it with a vegetable peeler or with a knife, the most practical thing is with a peeler and that way you only remove the skin without taking the chayote pulp.
- Cut the chayotes in half and take out the seed that they have inside.
- Blend the chayotes with the chicken broth, milk, garlic and onion until smooth. Heat in a saucepan before serving.
