Chayote with garlic buttered bread crumbs

Name: Chayote with garlic buttered bread crumbs
Ingredients: 3 tablespoons unsalted butter; 2 chayote squashes (about 1½ pounds/680 g); Salt; 3 cloves garlic, minced; ½ cup (40 g) coarse bread crumbs

Preparation info

Difficulty
Easy

Appears in

Slow Cook Modern

By Liana Krissoff

Published 2017

About

Sautéed chayote, also called mirliton, has an appealing crisp texture, but is fairly bland—hence the large quantity of garlic here in the crunchy bread crumb topping.

Ingredients

2 chayote squashes (about 1½ pounds/680 g)
3 tablespoons

Starter
Vegetarian

Method

Morning or Evening

Peel the chayote (hold it with a paper towel as you do—it’ll be slippery), then cut it in half through the dent in the bottom. Scrape out the seed and pithy center with a spoon. Cut each half in half lengthwise, then slice ¼ inch (6 mm) thick. Put in a container and refrigerate if doing this in the morning.