We teach you how to make tasty and well-seasoned chayote with white sauce. A light, healthy and very easy recipe to prepare. In addition, we provide you with different tips so that your white sauce is super successful and so you can accompany it with the chayote.
In this article we teach you how to prepare chayotes with cream step by step. It will serve as an accompaniment for meat, fish or even for vegetarian options.
Ingredients to make Chayotes with cream:
- 2 chayotes
- 500 milliliters of water
- 4 cloves of minced garlic
- 1 chopped onion
- 1 tablespoon of butter
- Sal
- Black pepper
- Oregano
- For homemade white sauce:
- 1 cup whole milk
- 1 tablespoon of butter
- 1 tablespoon of wheat flour
- Sal
- Black pepper
- Nutmeg
How to make Chayotes with cream:
To get started with the creamed chayote recipe, first separate the ingredients. The white sauce that you are going to prepare is called bechamel and is of French origin. It is very easy to do, although it requires a small technique that we will explain and give advice on later.
Wash and dry the chayote. We point out that it is important to dry it so that it does not slip while you cut it. Peel and cut the chayote in half lengthwise, then cut in half again and cut the halves into half-moons. Cook in water until al dente.
When the chayote is cooked, add the butter to a pan and sauté the chayote with the minced garlic and onion. Season with salt and pepper to taste and finish with oregano. Booking.
Now prepare the famous bechamel sauce. We point out that a very important tool for the preparation of this sauce is the wire whisk, also known as a fouet, this helps not to group the ingredients with each addition. However, if you don’t have one, no problem. Next, stir very well with a spatula or wooden spoon.
In a pan, melt the butter over very low heat and add the flour. Next, stir well until everything is mixed and slightly golden. Add the milk all at once and mix well with the wire whisk so it doesn’t accumulate. When everything is well dissolved and incorporated, season with salt, pepper and nutmeg to taste.
Tip: if you want a very light sauce, you can change the black pepper for white pepper.
Cook until it thickens and reaches the point you want. In our case we have made a more complete sauce, so we have left the bechamel on the fire for a longer time. In your case, if you think the sauce is too thick, just add more milk until you get the consistency you want. Now it only serves with the sautéed chayote.
When you go to serve, take care of the presentation. You can give another face to the typical chayote and thus leave behind the legend once and for all that this food so rich in fiber, water and vitamin C is not fun. Tell us in the comments what you think of this chayote with bechamel sauce!
