Healthful Recipes
	Side Dishes

	Chayotes Maria

Chayote peppers are the main ingredient in this delicious vegetarian dish.

6 medium chayotes, washed
1/3 C. flour
3 C. skim milk
1 C. evaporated skim milk
1/2 C. low-fat sour cream
1 1/2 T. chopped fresh parsley
3 scallions, minced
pepper, to taste
very small amount of salt (optional)

1. In large saucepan, bring 4 quarts of salted water to a boil.
2. Add chayotes, cover and cook until they are tender when pierced with a skewer, about 30 minutes.
3. While chayotes are cooking, prepare sauce.
4. In small bowl, whisk together flour and 1/2 C. skim milk until smooth.
5. In large, nonaluminum saucepan, stir together remaining skim milk and evaporated skim milk. Bring to simmer over medium heat.
6. Very gradually whisk in flour mixture. Stir until sauce boils and thickens.
7. Reduce heat to very low and cook for 2 minutes, stirring occasionally.
8. Stir in sour cream, parsley and scallions, and season to taste with salt (optional) and plenty of pepper.
9. Drain chayotes and cut into 1/4-inch thick slices. Put sliced chayotes in serving bowl, pour sauce over and serve immediately.

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YIELD: 10 servings SERVING SIZE: 3/4 cup

NUTRITION ANALYSIS PER SERVING: Calories, 91; Total fat, 1 gram; Saturated fat, 0 grams; Cholesterol, 3 milligrams; Sodium, 77 milligrams*; Dietary fiber, 0 grams; Carbohydrates, 14 grams; Protein, 6 grams

*Sodium content does not include addition of optional amounts of salt mentioned in recipe.

From Healthy Hispanic Recipes by the National Cancer Institute.