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5 from 1 vote

Sayote (Chayote) Steamed in Butter

When my kids were growing up, I always made them vegetable dishes like Sayote (Chayote) Steamed in Butter to go alongside a main entrée. The sayote, steamed then slathered with butter has always been a reminder of my childhood. This dish can be a side or a main course. You’ll enjoy the buttery broth that’s flavored with the onions and garlic it was cooked in. Throw it on rice and enjoy the simple goodness of this sayote steamed in butter. Or pack some steamed sayote in the kids’ lunchboxes along with rice or leftover adobo. This is an Asian In America recipe. Serves two.
Cook Time11 minutes
Course: Dinner, Lunch, Main Course, Side Dish, Vegetables
Cuisine: American, Asian, Filipino
Keyword: Filipino Steamed Sayote Chayote
Servings: 2 people
Calories: 11kcal
Author: Elizabeth Ann Quirino

Equipment

  • large skillet or wok

Ingredients

  • 1 whole large sayote (chayote) peeled, seeded, cubed, about 1 1/4 cup
  • 1 whole onion sliced thin
  • 2 cloves garlic minced
  • 1/2 teaspoon black pepper corns
  • 1 teaspoon black pepper powder
  • 1 teaspoon salt
  • 1 Tablespoon butter or margarine
  • 2 stalks scallions chopped,for garnish
  • 1/3 cup water
  • for serving: steamed rice

Instructions

  • In a small saucepan, put together the sayote ( chayote) cubes, water, onion, garlic, black pepper powder, pepper corns, salt. Cover and cook over medium heat for 10 minutes or till sayote cubes are soft.
  • When the sayote (chayote) is fork-tender, while still hot, add the butter and mix well. The butter should melt within 1 minute in the hot bed of vegetables and spread all over.
  • Serve warm with boiled jasmine white rice. Garnish with chopped scallions.
  • Cook's Comments: If serving to little children, you can omit the black peppercorns and minimize the black pepper to just a sprinkle. I recall my own kids did not care for "those round black things" when they were little.
  • Ingredient availability: The chayote is available in most Asian groceries or major supermarkets, in the ethnic vegetable aisle, almost year round.
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Nutrition

Serving: 1g | Calories: 11kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1167mg | Potassium: 33mg | Fiber: 1g | Sugar: 1g | Vitamin A: 120IU | Vitamin C: 3.2mg | Calcium: 14mg | Iron: 0.3mg