Sauteed Chocho (Chayote) and Carrots
This delicious Sauteed Chocho And Carrots is an easy vegan side dish, slices of Chocho (chayote) and carrots cooked with onion, garlic, green onion, thyme until tender yet crispy.
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Servings: 5 servings
Calories: 59kcal
Equipment
Ingredients
- 2 medium chochos
- 1 medium carrot chopped
- 1 tablespoon olive oil
- 1 small onion cut into slices
- 2 cloves garlic chopped
- 1 green onion chopped
- 1/2 teaspoon dried thyme
- 1/4 cup vegetable broth
- 1/2 teaspoon salt or to taste
- 1 whole Scotch Bonnet pepper optional
Instructions
- Wash and peel the chocho, cut chocho in half lengthwise, remove the white pit and cut into 1/4 inch thick slices. Set aside
- Heat oil in a large skillet over medium-high heat, add onion and cook until soft, about 2 minutes.
- Add garlic, green onion, thyme, cook for 1 minute. Stir in the chocho, carrot, Scotch bonnet pepper and vegetable broth.
- Cover the skillet and cook for about 3 minutes until tender. Season with salt to taste and serve.
Nutrition
Calories: 59kcal | Carbohydrates: 7g | Protein: 2g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 297mg | Potassium: 317mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2334IU | Vitamin C: 30mg | Calcium: 29mg | Iron: 1mg