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You are here: Home / Recipes / Appetizers / SAUTEED CHAYOTE SQUASH AND POTATOES with shallots and mint

SAUTEED CHAYOTE SQUASH AND POTATOES with shallots and mint

02/22/2016 by Filippo Trapella 8 Comments

Sauteed chayote squash is a recent acquisition in my cookbook. I must admit it: I didn’t cook this vegetable until last Christmas. I have to say thanks to my mother in law Patrizia for buying a few chayote to cook together with the family! Chayote is a very versatile ingredient: it’s delicious both raw into salads or tartare, and cooked fast and crispy. Today I propose a tasty side, perfect together with fish or meats, but savory to eat as appetizer too!  

SAUTEED CHAYOTE SQUASH AND POTATOES with shallots and mint


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sauteed-chayote-and-potatoes

  • 1 chayote
  • 1 golden potato
  • 2 shallots
  • 1 clove of garlic
  • 1 tbsp fresh mint, coarsely minced
  • 4 tbsp extra virgin olive oil
  • 1/2 tsp black pepper
  • to taste table salt

SAUTEED CHAYOTE SQUASH AND POTATOES with shallots and mint

FIRST STEPS

Rinse chayote and potatoes, cut them in half, then reduce into thin slices. Peel and slice the shallots as well. Peel and crush the cloves of garlic.

SAUTEED CHAYOTE SQUASH AND POTATOES with shallots and mint

SAUTEED CHAYOTE SQUASH AND POTATOES

Pour the olive oil into a large frying pan, and place over high heat. When the oil is very hot, but not smoky, pour into the pan potato, chayote, garlic, and shallots. Stir-fry, frequently stirring, until all the ingredients are well cooked, golden brown, but still crispy. Add salt as needed, and complete with black pepper and fresh mint. Serve immediately.

SAUTEED CHAYOTE SQUASH AND POTATOES with shallots and mint

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PRINTABLE VERSION

5.0 from 2 reviews
SAUTEED CHAYOTE SQUASH AND POTATOES with shallots and mint
 
Print
Prep time
5 mins
Cook time
15 mins
Total time
20 mins
 
Sauteed chayote squash is a recent acquisition in my cookbook. I must admit it: I didn’t cook this vegetable until last Christmas. I have to say thanks to my mother in law Patrizia for buying a few chayote to cook together with the family! Chayote is a very versatile ingredient: it’s delicious both raw into salads or tartare, and cooked fast and crispy. Today I propose a tasty side, perfect together with fish or meats, but savory to eat as appetizer too!
Author: Filippo Trapella - philosokitchen.com
Recipe type: Side
Cuisine: South American
Serves: 4
Ingredients
  • 1 chayote
  • 1 golden potato
  • 2 shallots
  • 1 clove of garlic
  • 1 tbsp fresh mint, coarsely minced
  • 6 tbsp extra virgin olive oil
  • [b]1/2 tsp black pepper
  • to taste[/b] table salt
Instructions
  1. FIRST STEPS
    Wash and dry chayote and potatoes, cut them in half, then slice into thin slices. Peel and slice the shallots as well. Peel and crush the cloves of garlic.
  2. SAUTEED CHAYOTE SQUASH AND POTATOES
    Pour the olive oil into a large frying pan, and place over high heat. When the oil is very hot, but not smoky, pour into the pan potato, chayote, garlic, and shallots. Stir-fry, frequently stirring, until all the ingredients are well cooked, golden brown, but still crispy. Add salt as needed, and complete with black pepper and fresh mint. Serve immediately.
  3. SAUTEED CHAYOTE SQUASH AND POTATOES with shallots and mint
3.5.3208

 

Filed Under: Appetizers, Faster Than 45 Mins, Gluten Free, Paleo, Recipes, Sides, Vegan, Vegetarian Tagged With: appetizer, aside, chayote, costa rica, fast, gluten free, mediteranean, Mexican, mint, potatoes, quick, recipes, sauteed, side, south american, vegan, vegetarian

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Comments

  1. JADE N Reynolds says

    04/15/2017 at 9:32 pm

    Wow, you are truly a versatile and diverse chef thank you so much for offering all these amazing recipes to the world.

    -Jade Nikhol

    Reply
    • Filippo Trapella says

      04/15/2017 at 10:36 pm

      Thank you Jade!

      Reply
  2. Meghan says

    05/14/2017 at 11:16 am

    I got a Mother’s Day basket of veggies that included a chayote, which I’d never cooked before. Just tried this recipe but substituted a little sage and rosemary bc I didn’t have mint in the garden. It was absolutely delicious and even my three year old(who’s going through a very picky phase) loved it! Thanks so much for the recipe. We’ll definitely be making it again 🙂

    Reply
    • Filippo Trapella says

      05/15/2017 at 12:55 am

      That’s amazing Meghan,
      Knowing that your kid enjoyed something I created means a lot for me! I hope You’ll find in my blog something else to cook for your family 🙂

      Reply
  3. Paula says

    02/24/2018 at 12:00 pm

    Tried this, less the mint, and it was delicious!!! Crave it now. Even my youngest grandson was eager to try it and loved it too. Thank You! Thank You! Thank You!

    Reply
    • Filippo Trapella says

      02/24/2018 at 5:02 pm

      Thank you too for your comment Paula!

      Reply
  4. Abby says

    03/01/2018 at 9:42 pm

    I unfortunately was out of mint, so I substituted with cilantro. It was amazing! My kids all loved it too! I am very excited to try it with mint, and as it seems very versatile, with other flavors as well.

    Reply
    • Filippo Trapella says

      03/02/2018 at 8:49 am

      Hi Abby,
      you’ve got a great idea, personally I think oregano could work great as well!
      P.S.
      When the people tell me that their kids liked my recipes, I’m double happy 🙂

      Reply

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