Sautéed Chayote with Potatoes and Mint
1 chayote
1 medium Yukon Gold potato
2 shallots
1 clove garlic
1 Tbsp. fresh mint, coarsely minced
2 Tbsp. olive oil
½ tsp. pepper
Salt, to taste
First, wash and dry the chayote and potato, cut in half and slice into thin slices. Peel and slice the shallots as well. Peel and crush the clove of garlic. Pour the olive oil into a large frying pan and place over high heat. When the oil is very hot, but not smoky, pour gently add the chayote and potato slices, then the shallot slices. Stir-fry, stirring frequently, until all ingredients are well cooked, golden brown, but still crispy. Finally, add salt as needed and complete with black pepper and fresh mint. Serve immediately.
1 medium Yukon Gold potato
2 shallots
1 clove garlic
1 Tbsp. fresh mint, coarsely minced
2 Tbsp. olive oil
½ tsp. pepper
Salt, to taste
First, wash and dry the chayote and potato, cut in half and slice into thin slices. Peel and slice the shallots as well. Peel and crush the clove of garlic. Pour the olive oil into a large frying pan and place over high heat. When the oil is very hot, but not smoky, pour gently add the chayote and potato slices, then the shallot slices. Stir-fry, stirring frequently, until all ingredients are well cooked, golden brown, but still crispy. Finally, add salt as needed and complete with black pepper and fresh mint. Serve immediately.