Sautéed chayóte

Name: Sautéed chayóte (Xuxu refogado)
Cuisine: Brazilian
Ingredients: 3 chayote; 30 ml/2 tbsp vegetable oil; 1 small onion, finely chopped; 15 ml/1 tbsp butter; 25 g/1 oz/½ cup parsley, finely chopped; salt and ground black pepper; salt and ground black pepper

Xuxu refogado

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Food and Cooking of Brazil

By Fernando Farah

Published 2011

About

The humble xuxu, or chayote, provides a light vegetable accompaniment for any meal. Its subtle taste works best when used in conjunction with well-flavoured ingredients, such as cooked beans, meat or chicken stews. Chayote grows abundantly throughout Brazil and is sold very cheaply in most supermarkets.

Ingredients

3 chayote
30 ml/2 tbsp vegetable oil
1

Americas
Brazil
Side dish
Gluten-free
Vegetarian

Method

1 Cut the chayote lengthways in half and rub the two halves together under cold running water (see Cook’s tip). Cut away the white core and peel the prickly outer skin. Cut into 1cm/½in dice and set aside.