Chayote soufflé
Chayote is also known as chuchu in Brazil is a light green pear shaped edible vegetable, well it’s technically a fruit, of the gourd family. It is available in the UK mainly in street markets and ethnic stores. Saying that I have seen in supermarkets around Brixton too.
It has a very mild taste so when cooking with it you can add as much or as little of your favourite seasoning or herbs as you like. It can be boiled, stuffed, mashed, baked,
fried (battered) or pickled in escabeche sauce. It is a good source of amino acids and vitamin C. Here is my mother’s recipe of chuchu soufflé. It’s great side dish. Remember to have everything, dishes, guests and table assembled, ready before you place the souffle in the oven.
Chayote soufflé
Chayote Soufflé, recipe
Serves: 6
greased (Base measurement: 14 x 6cm) , or 6 medium ramekins greased (base measurement: 7.5 x 4cm)
 |
| whole soufflé – big dish |
Ingredients
2 medium organic egg yolks
3 egg white beaten to firm peaks
1 tbsp of butter (20g)
2 heaped tbsp of cornstarch (30g)
1 heaped tbsp of plain flour (20g)
salt and pepper to taste and any herbs of your preference
very soft – about 15mins. Drain very well and reserve. This can be done well in advance.
Pre heat the oven to 220C
4. place the cooked chayote and other ingredients in a blender (minus the egg whites) blend very well and make sure it’s very well seasoning. The egg whites will dilute the taste.
8. Serve immediately in the dish or ramekins. Alternatively, you can un-mould them and grate some Parmesan over each one, careful not to burn your fingers!
Chayote soufflé recipe
You have a beautiful blog and mouth watering dishes to swoon over.
Thanks for sharing
Thanks for stopping by Amie.
Rx