Chayote With Onions Recipe
Ingredients
| 2 chayote squash (1 1/2 to 2 pounds or 675 to 900 g total) | ||
| White onions | 2 Medium | |
| Butter/Margarine | 2 Tablespoon | |
| Vegetable oil | 1 Tablespoon | |
| Dried oregano | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1 Pinch | |
Directions
1. Pare and seed chayotes; cut lengthwise into 1/2-inch (1.3-cm) thick slices
2. Cut onions lengthwise into halves. Cut halves lengthwise into 1/4 inch (6-mm) thick slices; separate into slivers.
3. Heat butter and oil in 10-inch (25-cm) skillet over medium heat until foam subsides. Add onions and oregano; saute over medium-low heat until onions are golden, 8 to 10 minutes
4. Add chayote to skillet; saute over medium heat, 3 minutes.
5. Cover skillet; reduce heat to low. Cook until chayote is crisp-tender, 8 to 10 minutes. Stir in salt and pepper.
2. Cut onions lengthwise into halves. Cut halves lengthwise into 1/4 inch (6-mm) thick slices; separate into slivers.
3. Heat butter and oil in 10-inch (25-cm) skillet over medium heat until foam subsides. Add onions and oregano; saute over medium-low heat until onions are golden, 8 to 10 minutes
4. Add chayote to skillet; saute over medium heat, 3 minutes.
5. Cover skillet; reduce heat to low. Cook until chayote is crisp-tender, 8 to 10 minutes. Stir in salt and pepper.
Chef
