Braised chayote with carrot and leek

Chayote is one of those understated vegetables that transforms when it slowly cooks in a pot. In winter, it works especially well with carrot and leek, creating a gentle, aromatic and comforting stew. It’s simple, seasonal and perfect for anyone receiving chayote in their box and looking for an easy way to give it centre stage.

Braised chayote with carrot and leek recipe

You’ll need:

• 2 chayotes, peeled and cut into medium cubes
  
• 1 carrot, sliced into thin rounds
  
• 1 leek, sliced into half-moons
  
• Olive oil
  
• Salt and pepper
  
• Bay leaf or thyme (optional)
  
• A small splash of white wine or mild vinegar (optional)

Start by heating a drizzle of olive oil in a pot and add the leek. Let it cook until soft and fragrant. Add the carrot and stir for a minute.

Add the chayote, season with salt and pepper and pour in a small amount of water, just enough to gently stew. Cover and cook over low heat until the chayote is tender and the carrot is cooked but still holds its shape.

At the end, if you like, add a discreet splash of white wine or vinegar to balance the flavours. Serve hot, on its own or as a base to add eggs, rice or legumes.

But if you don’t want to cook it right away, how should you store chayote so it lasts longer? The good news is that it has naturally good keeping qualities, but a few habits can extend its freshness even more.