Gratin de Christophine

Name: Gratin de Christophine (Martinican Baked Stuffed Chayote)
Yield: Serves 4
Cuisine: France
Ingredients: 4 slices stale white bread, without crusts; 3 large chayotes; Salt; 4 flat-leaf parsley sprigs, finely chopped; 1 onion, peeled and chopped; 1 thyme sprig; 3 scallions, trimmed and chopped; ⅓ cup grated Gruyère cheese; 3 tablespoons butter; Pepper; 3 tablespoons milk; ½ pound bacon, diced; ¼ cup oil, approximately; 1 tablespoon dried bread crumbs

Martinican Baked Stuffed Chayote

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Canon of Vegetables

By Raymond Sokolov

Published 2007

About

The global French mission civilisatrice has left its refined mark on Sechiumedule in this recipe, which is Old World in every way except for its main ingredient. But gentle as the chayote is in essence, its yielding tropical nature pervades the dish.

Ingredients

Salt
3 large chayotes
4 slices stale white bread, without crusts

Europe
France
Side dish
Mediterranean

Method

Bring 8 cups of lightly salted water to a boil. Cut the chayotes in half and simmer for 20 to 30 minutes in the water until quite tender.
Drain the chayotes. Remove and discard the peel and the almond-shaped seeds.
Puree the chayote flesh in a processor. Rese