Chayote Tops & scramble eggs with mushrooms

Look at them, who wouldn’t buy them?! All curly and cute. Who cares about the fact we don’t know how to cook them. On average once a week we buy something new to us. More than average that “something” ends up in trash can. But not this beauty. Chayote tops taste bland, so whatever you put on them they absorb. And they are so crunchy to eat.

Chayote tops
1 bundle chayote (sayote) tops
1 tbsp sesame oil
1 tbsp cherry vinegar
1 clove garlic (julienned)
toasted sesame seeds
Cut off the tough lower half of the chayote tops. Blanche for 1 minute. Cool, drain, add sesame oil, salt, vinegar, garlic and sesame seeds.

Mushrooms eggs
some olive oil
2 eggs
1 small onion
1 cup japanese mushrooms (white shimeji)
sprinkle of thyme pepper

Sauté onion. Add, mushrooms and thyme, season with salt and pepper. After the onion is golden add eggs and cook them.
Assembly and garnish with spring onion.

All time favorite Chayote, Parsley & Garlic soup

The best soup ever. Two years ago, we didn’t know what chayotes were, and now this dish is classic comfort food.

splash or two olive oil
2 shallots, minced (or two scallions or 1 small onion)
2 -4 small garlic clove, minced
sprinkle of cayenne pepper powder (or chill flakes, or whatever spicy thing you have)
4 chayotes, peeled, quartered lengthwise, and pitted if necessary, then cut into 1/2-inch pieces (4 cups)
good handful of chopper parsley
4 cups water

Mince shallots and garlic with hand blender. Heat olive oil over moderate heat in a heavy saucepan. Add minced shallots and garlic, stir shortly, add cayenne pepper and stir just to blend the ingredients. Add chayotes and half of the parsley and stir for about 2 minutes. Add water and simmer, covered, until chayotes are very tender, 15 to 20 minutes.

Stir in remaining parsley and purée the soup until smooth.