Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Chayote | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 chayotes
- 15g butter
- 1 glass of milk
- 2 tablespoon flour
- 1 glass of soft bread
- Salt, pepper
- Grated Gruyère (cheese)
- 1 garlic clove, chopped
Directions
Boil the chayotes for 20-25 mn.
Cut them lengthwise and remove the pulp with a small spoon, then crush it thoroughly with a fork (or in a mixer) along with the bread.
On the heat, mix the flour, butter and milk, then, add the pulp and the garlic. Leave to thicken. Season with salt and pepper.
Fill in the skin of the chayotes with this mixture; sprinkle the Gruyère and brown in the oven just before serving.
Category:Martiniquais Recipes
Category:Martiniquais Appetizers