We haven’t been cooking anything new for a few days, but couldn’t pass up sharing tonight’s dish: Chayote and Tator Tot Casserole.
Some of you might remember that we’ve posted about Tator Tot Casserole in the past.
I would describe this as the adult version.
So we started with the recipe (see link above) from earlier, but we took out the corn and replaced it with the following ingredients:
¼ carrot slivers
½ cup thinly sliced celery
2 cloves garlic, minced
1 chayote, chopped
Before we added everything together, we slowly sauted the above ingredients in the following order so that they all stayed crunchy: garlic, celery, carrots, then chayote.
If you haven’t had chayote before, it’s a small pear-sized and shaped squash. The flavor is delicate, but it stays crisp and was a tasty edition to one of our favorite comfort food dishes.
I suppose we should confess that we also eliminated the onions and used onion tator tots instead. Sigh!
Oh and we had it with bowel blasting sprouts.
The Vegan Trough 