Failsafe Sautéed Chokos

I'm trying the Royal Prince Alfred Hospital's "failsafe" elimination diet again (it seems to help me with brain fog and some other CFS symptoms, and I'm desperate enough), sigh. It is a seriously un-fun thing to do, especially for a tea drinker who loves cooking with a lot of herbs, spices, and chilli.

The list of allowed vegies during the elimination diet phase is very limited, and includes some of the few vegies that I'm not keen on (chokos and Brussels sprouts). More sighs.

Last night I read up in Stephanie Alexander's Cook's Companion about chokos:

"Every culture treats the choko differently but no one claims it has a very distinctive flavour. ... The choko's indeterminate character (or blandness, if one is being unkind) explains why it is often combined with spicy flavours." 

Oh, I'm being unkind. Bland, and slimy. Take that, chokos.

I opted for the plainest recipe she offers, seeing as spicy flavours are out. This was Choko sautéed western-style. I made a few ingredient changes, and it turned out quite well, I must say. A good crisp texture, with a lovely buttery and lemony taste. Even Hubby, who doesn't like chokos either, said it was the best choko he'd ever had (from a lifetime of disappointments).

Failsafe Sautéed Chokos

Serves 2 as a side dish
115 cal per serve

Ingredients

• 1 medium choko
• 30 g butter
• citric acid
• salt

Method

1. Peel and slice the choko. 
2. Heat in fry pan with the butter, and sauté until the choko is lightly brown, and just tender. This will probably take about 4-5 minutes. You don't want it to go completely soft. 
3. Lightly sprinkle over citric acid (to taste) for a lemony hit, and salt to taste. Serve hot.
4. Optional: sprinkle with a little parsley at the end.

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