Best Christophine Recipes
CHRISTOPHINE
Provided by Barbara Kafka
Time 45m
Yield Three-quarters cup of flesh
Number Of Ingredients 1
Steps:
- Cut the christophine in half lengthwise. Cut side down, steam it over boiling water for 40 minutes, or until the flesh is easily pierced with the tip of a sharp knife. Discard the soft white heart.
- If making a gratin, scoop out the flesh from the skin, leaving a shell one-quarter-inch thick. If making acras, use all of the flesh.
- Mash the flesh with a fork. Drain, then squeeze dry between doubled paper towels.
CHAYOTE WITH CHRISTOPHINE VINAIGRETTE
Provided by Food Network
Time 30m
Number Of Ingredients 8
Steps:
- Peel the chayotes and grate them into a bowl. Prepare vinaigrette from the remaining ingredients except the lettuce and pepper, and pour it over the grated chayotes. Mix well and allow to sit for 15 minutes. Serve on a bed of lettuce garnished with curlicues of red bell pepper.;
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