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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Central American >> Honduran

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chayotes	6		washed	-	-	-	-
flour	1/3	cup		192.76	42.2018	3.1337	0.7479
milk	3	cups	skim	1656.0	39.888000000000005	16.488	171.648
milk	1	cup	evaporated skim	1656.0	39.888000000000005	16.488	171.648
cream	1/2	cup	sour low fat	396.0	7.98	4.356	41.61600000000001
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
scallion	3		minced	96.0	22.02	5.49	0.57
pepper				-	-	-	-
salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.