Chayotes in White Sauce

Peel and chop chayote, cut into 6 or eight wedges, depending on size of chayote, then cut each wedge into three. Boil chayotes in water for 8 to 10 minutes.

Remove from heat and add cold water to the saucepan when chayotes are soft to the bite but still bright green in color.

Add to a white sauce and garnish with your favorite herb, for serving.

For White Sauce: Microwave butter in a microwave safe bowl until melted about 20 to 30 seconds.

Remove. Add flour to melted butter, stir vigorously until well combined. Add some of the milk and stir well to integrate. Then add the rest of the milk.

Replace into microwave and cook for a minute on high. Remove and stir well. Return to microwave and cook on high for two minutes.

Remove. Crack in some black pepper. Stir vigorously again. Cook for another two minutes. Remove and stir well again. Sauce should be thickened to perfection.

To the cooked sauce, add the cooked, drained chayotes. Stir so all the chayote is covered with the sauce. Stir in chopped fresh sweet herbs, parsley or whatever you fancy.

Serve as a vegetable accompaniment.