Chayotes con Natas

Ingredients

• 1 tablespoon vegetable oil
• 2 heaped tablespoons white onion, thinly sliced
• 2 small garlic cloves, finely chopped
• 1 serrano chile, finely chopped
• Salt to taste
• 1 pound (450 g) chayote (Sechium edule), peeled and thinly sliced, center seed included
• Freshly ground black pepper to taste
• 2/3 cup (164 ml) water
• 3/4 cup (188 ml) natas, or crème fraîche as substitute

Method

1. 1
   Warm the oil in a wide, lidded pan over medium heat. Add the onion, garlic, and serrano with a pinch of salt. Sauté until the onion softens, 3 to 4 minutes.
2. 2
   Add the chayote slices, a few grinds of pepper, and the water. Cover and raise the heat to high. Cook approximately 8 minutes, until the chayote is firm-tender and most of the water has evaporated.
3. 3
   Stir in the natas. Cover and cook over medium heat until the chayote is fully tender and coated in cream. Taste and adjust salt.
4. 4
   Remove from heat. Leave covered and undisturbed for 15 minutes before serving.