Creamed Chayote with Chives

• 4 chayotes (about 2 1/2 pounds)
• 2 tablespoons vegetable oil
• 1 cup heavy cream
• 3 tablespoons chopped fresh chives

1. Cut each chayote lengthwise into 1/2-inch wedges and discard seed if necessary.
2. In a 12-inch heavy skillet heat oil over moderate heat until hot but not smoking and cook chayotes, stirring occasionally, until crisp-tender, about 5 minutes.
3. Add cream and simmer until chayotes are tender and cream is slightly thickened, about 3 minutes.
4. Add chives and season with salt.

chayotes, vegetable oil, heavy cream, fresh chives

Taken from www.epicurious.com/recipes/food/views/creamed-chayote-with-chives-15710 (may not work)