Roasted Choko with Pine Nuts
Turn this rather bland vegetable into a tasty, restaurant worthy dish, with our tips and tricks on how to cook chokos.
Equipment
- mixing bowl
- peeler
- small pot
- slotted spoon
- frying pan
- mandoline
Ingredients
- 4 chokos (chayote)
- 2 tablespoon olive oil
- 30 gram unsalted butter
- 3 tablespoon pine nuts
- ¼ lemon
- 1 tablespoon chopped parsley
- 80 gram hummus
- salt and pepper to taste
Instructions
- Peel the chokos under cold running water to avoid the slimy liquid sticking to your hands.
- Cut 3 of the chokos into 4 sides (cheeks) and discard the core. Slice the chokos into large cubes.
- Cut the remaining choko into 4 even sides (cheeks) and slice them on a mandoline into thin stripes.
- Place a wide pan on high heat and add the olive oil. Add the choko cubes and roast them for about 5 minutes from all sides. Season with salt and toss them through the pan occasionally.
- Add the butter and pine nuts and keep roasting all together. Let the butter start foaming and lightly turn brown. This will add a nutty flavour to the dish. Add a squeeze of lemon juice and pepper.
- Add the chopped parsley, combine well. Remove the pan from the stove and keep aside.
- Meanwhile cook the sliced choko in a pot of boiling salt water for 1-2 minutes. Drain and serve immediately.
- Plate the chokos on a bed of hummus and garnish with the boiled choko slices and some fresh parsley.
Nutrition
Nutrition Facts
Roasted Choko with Pine Nuts
Amount Per Serving (90 g)
Calories 227
Calories from Fat 180
% Daily Value*
Fat 20g31%
Cholesterol 16mg5%
Sodium 80mg3%
Carbohydrates 10g3%
Fiber 4g17%
Sugar 3g3%
Protein 4g8%
Vitamin A 281IU6%
Vitamin C 15mg18%
Calcium 36mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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