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Ingredients:
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Medium chayote
Large onions
Salt
Freshly ground black pepper
Cayenne
Vegetable oil
Butter |
3 (around 680g)
2
2 ½ teaspoon
¼ teaspoon
1/8 cayenne
2 tablespoons
2 tablespoons |
Method:
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Peel and cut the onions into half. Cut
again in lengthwise into ½-inch slices. Peel and seeded the chayote.
Cut it into ½-inch slices.
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Put the chayote in a saucepan and cover
with water. boil, uncovered, for 30 to 35 minutes, or until fork
tender. Drain and cool under tap water. Set aside
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Season the onions with sale, black pepper
and cayenne. Heat the oil in a large skillet over medium high heat. Add
onions and fry for about 5 minutes or until caramelized and golden. Add
the butter and chayote and cook, stir frequently, for about 5 minutes.
Remove from the heat.
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Serve immediately.
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