Steamed Chayote with Colourful Peppers

10

02.7.11

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Steamed Chayote with Colourful Peppers

 

While I am on a mission to eat better, I found an incredible organic store close to my house! Just exactly what I needed to feel motivated!! This little organic store has some wonderful grocery and fresh vegetables. We have been considering switching to organic food for a while now. My husband says that he can almost ‘taste’ the pesticides in the fruits and vegetables. I just wanted to find a store close enough to make the switch. Now that we have found one, we are definitely buying as much organic food as we can. Fresh vegetables come in a couple of times a week and we might be placing an order for a regular supply of fruits and vegetables every week.

Yesterday I found some incredibly tender young Chayotes in their vegetable section. They were so beautiful! It’s one of the best shades of green in nature! Chayote has sweet white flesh inside and when cooked it’s really soft and juicy. Chayote is rich in amino acids and vitamin C. It’s a very popular vegetable in Bangalore and is used in several curries. Read more about Chayote here

I decided to just steam it lightly instead of cooking it with multiple spices. Once again these were just too perfect to be messed with. I sprinkled them with some multi coloured peppers I had recently bought. This is a bottle of mixed red, white, green and black peppers! I thought it will add a bit of crunch, heat and colour to the simple steamed chayote. You can also use just plain old black pepper instead.

I served it over some rice but it will go well with any flat bread or even pasta. Make this simple, sweet and delicate chayote dish when you find some really tender young chayotes.

 

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tender young Chayotes

 

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cut into small pieces

 

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multi coloured peppers

 

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simple, sweet and delicate

 

[typography font="Cantarell" size="24" size_format="px" color="#b36f98"]Ingredients:[/typography]

  • 4-5 fresh Chayotes
  • 1 tbsp coloured/black peppers
  • Salt
  • 1 tbsp extra virgin olive oil

 

Peal and deseed chayotes and cut them into small bite sized pieces. Stead them with a pinch of salt till tender. Do not overcook them as they will turn mushy and fall apart.

To serve, drizzle some extra virgin olive oil and freshly crushed colourful/black pepper.

 

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