Chayotes Maria

Honduran recipe posted for zwt 4 / south and central america.

In a large saucepan , bring 4 quarts of salted water to a boil.

Add the chayotes , cover , and cook until they are tender when pierced with a fork , about 30 minutes.

While the chayotes are cooking , prepare the sauce.

In a small bowl , whisk together the flour and 1 / 2-cup of skim milk until smooth.

In a large non-aluminum saucepan , stir together the remaining skim milk and the evaporated skim milk.

Bring to a simmer over medium heat.

Very gradually whisk in the flour mixture.

Stir until the sauce boils and thickens.

Reduce the heat to very low and cook for 2 minutes , stirring occasionally.

Stir in the sour cream , parsley , and scallions and season to taste with salt and plenty of pepper.

Drain the cayotes and cut into 1 / 4-inch thick slices.

Put the sliced chayotes in a serving bowl , pour the sauce over , and serve immediately.

chayotes, flour, skim milk, evaporated skim milk, low-fat sour cream, fresh parsley, scallions, pepper, salt