Ingrédients

• 5 Chayote
• 1 shallots

• 1 (12-ounce) can evaporated milk
• 6 gram of Butter
• 1 tablespoon of olive oil
• 2 Tablespoon of Flour
• 1 sprig of fresh thyme
• 2 clove of garlic
• Pinch of grated nutmeg
• 100 gram of grated parmesan, gruyere or gouda cheese
• Salt
• Parsley
• Breadcrumb

1. Instruction

    

   carefully wash the Chayote.  Cut them in two, lengthwise.  Remove the heart and roots and place the vegetables in a pot covered with water.  Add salt, cover and let it cook for about 25 minutes.

2. Remove the vegetables from the pot and let them cool.  Remove the meat from the skin carefully to not damage the skin and set the skins aside.
3. Puree the meat of the chayote in a mixer and set aside.
4. In a pan, add oil and butter and diced shallots.  Mashed the garlic and add to pan and thyme, sprinkle add flour to make a roux and milk to produce a thick béchamel sauce. Add the Chayote sprinkle parsley, half of the cheese and let simmer for 5 to 10 minutes by mixing constantly.

You can either add this mixture into the each Chayote skin or cover with parmesan cheese, breadcrumb before placing them in the preheated oven on a platter until golden.  Or simply grease a pan and add the chayote mixture and cover with cheese, breadcrumb and place in a preheated oven until golden.

In this recipe you can add shrimp or cubes of ham in the chayote mixture. Since it is Christmas it will not hurt to add 2 tablespoon of white wine in the mixture.