Chokos have appeared in greengrocers’ shops only in recent years – as one of the easiest and most prolific vegetables to grow, they used to be such a popular ‘back fence’ crop that everyone knew someone wanting to give away their surplus.
For the Chokos
4 small chokos
For the White Sauce
30 g butter
1 1/2 tablespoons plain flour
2 cups milk
Salt and freshly ground black pepper
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Cut the chokos in quarters and peel and core them under cold running water. Cook the chokos in a saucepan of boiling salted water for 5–8 minutes, or until just tender when tested with a skewer. Drain and place the chokos in a serving dish.
Meanwhile, to make the white sauce, melt the butter in a small saucepan until hot and bubbling. Add the flour and stir constantly for 1 minute. Remove from the heat and add the milk in a slow, steady stream, whisking constantly to avoid the sauce becoming lumpy. Return the saucepan to the heat and cook, stirring constantly, on medium-high heat until the sauce comes to the boil and thickens. Season to taste with salt and black pepper. Pour the sauce over the cooked chokos and serve immediately.