Any excuse to eat chokoes! I love it when my world food challenge countries lead me to chokoes, I'll always choose those recipes :) This dish is gorgeous, it's a creamy white sauce gratin topped with crunchy breadcrumbs. But instead of tender potatoes or cauliflower under that white sauce, it's juicy, melt-in-your-mouth chokoes. The freshness of the buttery chokoes matched with the comforting creamy sauce makes this perfect for all seasons, great baked comfort food for winter, but not heavy so perfect for spring or summer.
I recommend wearing gloves when peeling and chopping the chokoes, as their juices can really irritate your skin!
6-8 large chokoes, peeled, cored & sliced
1/2 cup nuttelex (or other vegan margarine/butter)
2 onions, finely diced
3 garlic cloves, minced
3/4 cup plain flour
1/2 cup vegetable stock (hot)
2 1/2 cups unsweetened oat milk (or rice/almond milk)
1 tbsp lemon juice
2 tbsp nutritional yeast
Salt and pepper, to taste
1 cup breadcrumbs
1. Layer the sliced chokoes in the bottom of a large rectangular baking dish. Preheat the oven to 180 degrees C.
2. Melt the margarine in a medium saucepan and then add the onions and garlic. Cook until softened and translucent.
3. Add the flour and stir vigorously to make a roux. Gradually add the hot vegetable stock, stirring vigorously as you do to keep the roux smooth. Once all the vegetable stock has been added start adding the oat milk, also gradually and while stirring.
4. Once all the milk has been added, stir the roux over a low heat and add the lemon juice and the nutritional yeast. Season to taste with salt and pepper to taste.
5. Pour the white sauce over the top of the sliced chokoes and smooth over evenly. Top with bread crumbs and bake for 40 minutes.
This month I'm featuring lots of recipes from Guadeloupe!
Check out my other Guadeloupean recipe posts: