1large chayotepeel, core removed and cut into small cubes
2medium sweet potatopeel, cut into small cubes
2sprigs parsleyroughly chopped
1sprig thymeleaves only
1/3cupshallots or 1 largechopped or sliced
1 1/2tspgarlic and herbs seasoningsalt-free
Salt and pepper to taste
In a skillet, add all ingredients and cook over moderate heat occasionally turning to facilitate cooking. When the chayote starts to release its juice, lower the heat and continue cooking for about 5-7 minutes until the veggies begin to soften. Cover the pan and continue cooking occasionally turning for about 10 minutes or until everything is cooked and the chayote is still crunchy.
Remove the pan from the heat and transfer content to a serving plate. Serve with your favorite meat, poultry or seafood dish.
Cook on low heatCut chayote and sweet potato in small cubes. Only add water if necessary. The juice from the chayote and the moisture after you cover the pan should cook all the veggies.