We show you how to make tasty and well seasoned chayote with white sauce. A light, healthy and very easy to prepare recipe. In addition, we provide you with different tips for your white sauce to be super successful and so you can accompany it together with the chayote. In recipes, we show you how to prepare chayotes with step -by -step cream. It will serve as accompaniment for meat, fish or even for vegetarian options.
| 🚻 4 Diners | 🕘 30m | 🍵 Shaping | 🤯 Diverse |
| Ingredients to make chayotes with cream: |
| 2 chayotes 500 milliliters of water 4 teeth of chopped garlic 1 chopped onion 1 tablespoon of butter salt pimient black oregano for homemade white sauce :: 1 cup of integral milk 1 tablespoon soup of butter 1 tablespoon wheat flour salt pepper black nutzada |
| Additional characteristics: cheap cost, sauté |
Ingredients to make chayotes with cream:
1. To start with the chayotes recipe with cream, first separates the ingredients. The white sauce 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 later.
2. Lava and dries the chayote. We point out that it is important to dry it so that you do not slip while you cut it. Pela and cut the chayote in half throughout, then cut again in half and cut the halves into half moons. Kitchen in water until it is at the dente.
3. When the chayote is cooked, add the butter in a pan and saute the chayote with chopped garlic and onion. Season with salt and pepper to taste and end with oregano. Booking.
4. 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 FOUET, this helps not to group the ingredients with each addition. However, if you don have one, no problem. Next, it removes very well with a wooden spatula or spoon.
5. In a pan meter the butter over very low heat and add the flour. Followed, remove well until everything is mixed and slightly golden. Add the milk once and mix well with the wire whistle so that it does not accumulate. When everything is well dissolved and incorporated, seasoned with salt, pepper and nutmeg to taste.
Trick: If you want a very light sauce, you can change the black pepper for the white pepper.
6. Kitchen until it thickens and reaches the point you want. In our case we have developed a more complete sauce, so we have left the bechamel to 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 sauteed chayote.
7. 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!
