Chokos in White Sauce

    20 minutes

    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.

    20 people made this

    Serves: 6 

    • 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

    Preparation:15min  ›  Cook:5min  ›  Ready in:20min 

    1. 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.
    2. 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.

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