Rose Stuffed Mirliton (Chayote)

[Guest guest]

This sounds so good.

I love chayote too.  Very strange looki9ng plant. 

My mother-in-law had one growing years ago.  Don't you start the plant from the

sprouted chayote, no seed required?

Donna

 

--- On Thu, 11/12/09, rosetalleo <rosetalleo wrote:

 

 

rosetalleo <rosetalleo

[veg_grp] Stuffed Mirliton (Chayote)

 

Thursday, November 12, 2009, 8:25 PM

 

 

 

 

 

 

Chayote is in season now. A shrimp and crab version of this dish is

traditionally served around New Orleans (maybe all of Louisiana? all of the gulf

coast?) during holiday meals, thanksgiving included. I got inspired by Donna's

Calm linguini (which I love!) and used tempeh/old bay to a similar effect. I am

told it does taste like authentic stuffed mirlitons, and can be made vegan.

 

They also have a ground meat version that i will adapt using my favorite soy

crumbles, Yves. If I get really adventurous I might try tvp as well. In any

case, I'll have time to experiment, the one chayote vine seems really prolific

so far.

____________ _________ _________ _________ ____

STUFFED MIRLITON (Chayote)

 

 

 

 

 

 

[Guest guest]

Thanks Donna, I got inspired by your not clam recipe!

 

Yes, it is an alien looking plant indeed! Very easy to start/grow. Just buy a

chayote pear from the store. We got 3 of them to be able to select the best

looking ones. I left them in my potato bin (semi darkness) and they started

sprouting shoots after a couple of weeks. One of them seemed blemished so we did

not use it. You wait until the shoots are about a foot long and plant the whole

thing in the ground. The whole fruit is really the seed. We gave it lots of

compost and some good soil, and water of course. We have already harvested

about 20 large chayotes and it is just getting started, out of one plant. It is

perennial in our climate, so next year we will get even more!

 

Everything about this plant is edible, the shoots (good in stir fries), the

whole fruit including the pit, and the root of the plant. I have not tried the

root yet, I wonder how this will be. Did your MIL cook the root in any way? I

think it is called pipinola?

Roseta

 

, Donnalilacflower <thelilacflower

wrote:

>

>

> This sounds so good.

> I love chayote too.  Very strange looki9ng plant. 

> My mother-in-law had one growing years ago.  Don't you start the plant from

the sprouted chayote, no seed required?

> Donna

>

> --- On Thu, 11/12/09, rosetalleo <rosetalleo wrote:

>

>

> rosetalleo <rosetalleo

> [veg_grp] Stuffed Mirliton (Chayote)

>

> Thursday, November 12, 2009, 8:25 PM

>

>

>  

>

>

>

> Chayote is in season now. A shrimp and crab version of this dish is

traditionally served around New Orleans (maybe all of Louisiana? all of the gulf

coast?) during holiday meals, thanksgiving included. I got inspired by Donna's

Calm linguini (which I love!) and used tempeh/old bay to a similar effect. I am

told it does taste like authentic stuffed mirlitons, and can be made vegan.

>

> They also have a ground meat version that i will adapt using my favorite soy

crumbles, Yves. If I get really adventurous I might try tvp as well. In any

case, I'll have time to experiment, the one chayote vine seems really prolific

so far.

> ____________ _________ _________ _________ ____

> STUFFED MIRLITON (Chayote)

>

>

>

>

>

>