Sayote is one of my favourite vegetables. It is low cost and can easily mimic either a fruit with its slight sweetness or become a savoury vegetable with a gentle taste. Looking at the sayote one day I thought, it could stand to be braised or poached and would take on a great flavour. Braising gently is key to keep its crunch and not mushy. Add in petchay and any vegetables on hand and serve on top of quinoa or millet for an upgrade to the humble sayote.
- 3 sayote peeled and kept whole
- 1 cup vegetable stock ( we love 7 grains pantry vegetable cubes)
- 1 tsp chopped onions
- 1 tsp chopped garlic
- 1 cup chopped petchay
Make the stock by boiling 2 cups water with the vegetable cube. Alternatively create your own stock by boiling any mixed left over vegetables.
Heat a pan up. Take the whole sayote and sear each side until it browns. The brown gives the sayote its flavour.
Add the garlic, onions and stock.
Cover the sayote only halfway with the stock.
Turn the sayote so that the other side is evenly cooked. Only cook for 10 minutes to keep the crunch.
Throw in the petchay and cook for one minute.
Serve on top of quinoa, millet or your grain of choice. Serve with a side of hummus. Get the recipe here.