Ingredients
For 6 servings:
- 4 medium-sized christophines or chayotes
- 1 large onion
- 2 tablespoons of flour
- 30 cl of milk (the equivalent of a glass)
- Salt
- Pepper
- 3 tablespoons of oil or 2 large tablespoons of butter
- 1 pinch of grated cinnamon
- 1 branch of parsley or chopped parsley
- Grated cheese
- Breadcrumbs
Preparation
- Rinse your chayotes under water and then split them in half.
- In a saucepan filled with water, cook the chayote halves for 20 minutes.
- After 20 minutes, remove the chayote halves from the water and save the cooking water. You'll need it later.
- Using a spoon, remove the inner part of the chayote (flesh) without damaging the skin, which you'll use later.
- In a food mill, blend the flesh removed from the chayote.
- Place the butter or oil in a saucepan on low heat, and add the grated onion and sauté.
- Add 10 cl cooking water, milk and flour.
- Keeping the heat low, stir with a whisk to make a smooth, lump-free cream.
- Turn off the heat.
- Using a wooden spoon, stir the mixed christophine into the hot smooth paste.
- Add salt, pepper, parsley and cinnamon.
- Add the mixture to the chayote skin to form a stuffing.
- Sprinkle with grated cheese and breadcrumbs.
- On a tray, place the 8 halves in the oven to melt the cheese (5 minutes maximum).
- Once golden, remove from the oven and leave to cool.
- Enjoy!