|Posted by Brittany on March 25, 2012 at 12:30 AM|
Once again, I opened my mailbox to find my Fine Cooking Magazine and they featured none other but the Chayote! The Chayote is a type of squash that tastes a bit sweet with an earthy touch. Add Chayote to curries or a stir fry- or make this sensational recipe from Fine Cooking Magazine! For more info about the Chayote check out this article!
3 slices bacon (about 2 oz.), cut into 1/2-inch pieces
1-1/2 lb. chayote (about 2 large), peeled, quartered lengthwise, seeded, and sliced crosswise 1/4 inch thick
1 medium sweet onion (about 8 oz.), thinly sliced into half-moons
3 medium cloves garlic, pressed or minced
2 Tbs. dry white wine
1/2 tsp. finely chopped fresh rosemary
1/2 tsp. finely chopped fresh thyme
1 to 2 tsp. fresh lemon juice
Kosher salt and freshly ground black pepper
In a 12-inch skillet, cook the bacon over medium heat until crisp, about 5 minutes. Transfer with a slotted spoon to a paper-towel-lined plate.
Add the chayote, onion, and garlic to the bacon fat in the skillet and toss to coat. Cook, covered, stirring occasionally, until the chayote and onion begin to brown slightly, about 10 minutes.
Add the wine, rosemary, and thyme; continue to cook, covered, stirring occasionally, until the chayote is tender, about 8 minutes more.
Remove from the heat, stir in the bacon, and season to taste with the lemon juice, salt, and pepper. Serve.