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Low Fat Chayote and Carrots (high fiber)


1 pound carrots, cut into 1-inch chunks
2 chayotes, peeled, seeded and sliced**
1 sweet red pepper, cut into 2-inch strips
2 cloves garlic, minced
2 tablespoon snipped fresh cilantro
1/2 teaspoon canola oil
1/4 teaspoon black pepper
1/2 cup water

Bring carrots, chayotes, sweet peppers, garlic, cilantro, oil, black pepper and water to a boil. Reduce heat to low. Cover and cook until vegetables are tender, 15 to 20 minutes.

Makes 4 servings.

NOTE:
Chayote (pronounced chy-oh-tay), a member of the squash family, goes by several other monikers: chocho, christophine and vegetable pear. It has a pale green peel, soft core and a texture that's a cross between apple and zucchini. Jamaicans use this mild veggie in everything from soups to au gratins.

**SUBSTITUTES; are zucchini and yellow squash.

Calories 95 Fat 2.2 g Fiber 6.5 g.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.