Mirliton or chayote is a wonderful, mild flavored squash that I was first introduced to in Haiti. Steamed, stuffed or mixed with spicy shrimp, mirliton is a vegetable that appeals to most. Or should. Versatile, it can be eaten alone with a little country bread, as I did, or served as a side dish.
It’s pale green in color, pear shaped with a tough outer skin. Some say that the skin is inedible but I’ve had stuffed mirliton in Haiti, skin on, that was palatable. Don’t worry, I removed the skin.
Mirliton a la Creole
1/2 green bell pepper, chopped
1/2 onion, chopped
4 garlic cloves, chopped
1 celery branch, chopped
2 tsp Emeril’s Essence
Boil the mirliton for 45 minutes, remove skin and cut into cubes. Saute the pepper, onion, garlic and celery in butter until soft. Add the mirliton cubes, Emeril’s Essence and stir cooking for about 2 minutes.