BRAISED CHAYOTE WITH CARAMELISED ONIONS (V)

BRAISED CHAYOTE WITH CARAMELISED ONIONS

vegan|low-carb|gluten-free|asian veg

YIELD: 2-3 servings

PREP TIME: 15 mins

COOK TIME: 35 mins

Ingredient / Recipe notes:

- Chayote is an Asian summer squash with a subtle sweet flavour, and potent antioxidants.

- Its sweetness is balanced with a savoury acidity brought by caramelized onions.

- Using the most nutrient-dense pantry staple ingredients on a regular basis is the foundation of cooking for health.

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INGREDIENTS

CARAMELIZED ONIONS

• 1/2 tsp organic vegan butter (substitute grass-fed cultured butter for non-vegan option)

• I tsp extra virgin olive oil

• 1 medium or large yellow onion, sliced evenly 

• dash of Himalayan pink salt

• 1/2 Tbsp balsamic vinegar

BRAISED CHAYOTE

• 1 Tbsp avocado / organic canola oil

• 275g chayote, remove pip, and roll cut into equal-sized shapes

• 2 cloves garlic, minced

• Spring onions, finely chopped for garnish

Sauce mixture

• 1/2 Tbsp artisan fermented sriracha

• 1/2 Tbsp tamari / organic soy sauce

• 1 tsp maple syrup

• 1 tsp balsamic vinegar

• 2 Tbsp filtered water

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DIRECTIONS

1. Heat up a pan at medium heat and add butter and extra virgin olive oil.

2. Once the oil is hot, add onions, look for a moderate sizzle. Add a dash of salt to help release moisture, and mix to coat onions with oil. Spread evenly and leave to cook on low heat without stirring. If the onions start to brown, turn down the heat.

3. Heat up another pan and add 1/2 Tbsp of the avocado/canola oil at medium-high heat, once hot, add chayote, season with some salt, and sear until each side is a nice golden brown, set aside.

4. When the onions are starting to take on colour and sticking a little on the bottom, stir and scrape up any browned bits. Repeat until onions are very soft, and have taken on a deep colour. After about 15 mins, add apple cider vinegar.

5. Continue to let caramelise on each side, turning when it begins to stick or get darker in colours. Repeat until all onions are nicely caramelized. around another 5 mins more.

6. In a medium bowl, combine all ingredients under sauce mixture, mix well, and set aside.

7. Heat up a pan with the remaining oil over medium heat, add garlic and cook for a minute or so until fragrant.

8. Lower heat to medium-low and carefully add sauce, cook for a minute more and add the reserved chayote to coat thoroughly.

9. Plate chayote and layer caramelized onions on top, sprinkle fresh spring onions to garnish.

10. Enjoy!