This easy recipe, adapted from Marjorie Kinnan Rawlings’ Cross Creek Cookery, makes a good accompaniment to roast or fish.
Ingredients
- 3 large chayote, peeled, cut into 1/2-inch slices
- 2 tablespoons butter, plus additional for buttering ramekins
- 1/4 cup heavy cream
- 1/4 cup parmesan cheese, grated
- Salt and pepper to taste
Instructions
Preheat over to 400°. Boil chayote slices in salted boiling water until just tender, about 15-20 minutes. Drain. Butter 4 ramekins. Divide chayote slices between ramekins, sprinkle with salt and pepper, and pour heavy cream in each. Sprinkle with cheese. Bake until browned.
Serves 4
