Honduran Chayotes Maria

Servings: 10

Ingredients:

6 medium chayotes, washed

1/3 cup flour

3 cups skim milk

1 cup evaporates skim milk

½ cup low fat sour cream

1½ tablespoons chopped fresh parsley

3 scallions, minced

Pepper to taste

Small amount of salt, optional

Cooking Instructions:

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 skewer, about 30 minutes. While the chayotes are cooking, prepare the sauce. In a small bowl, whisk together the flour and ½-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 (optional) and plenty of pepper. Drain the chayotes and cut into ¼-inch thick slices. Put the sliced chayotes in a serving bowl, pour the sauce over, and serve immediately. Serve with roast pork loin, carrots, and potatoes.

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