Gratin de Christophine

Martinican Baked Stuffed Chayote

Preparation info

  • Serves


    • Difficulty


Appears in

A Canon of Vegetables

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.


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


  1. 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.
  2. Drain the chayotes. Remove and discard the peel and the almond-shaped seeds.
  3. Puree the chayote flesh in a processor. Rese