Roasted Chokos in Garlic Cream Sauce

It all started when I discovered life in our neglected vegetable patch.

Two bright green chokos hanging from our vine on the fence.

It was time to pull out the recipe for these yummy roasted chokos that I cook every year. Somehow we have always had a choko vine climbing over the back fence.... or at least knew of someone who did.





Roasted Chokos in Garlic Cream Sauce

serves 4

• 4 chokos (peeled and cut into eights)
• 10 cloves garlic (unpeeled)
• 1/2 teaspoon pepper
• 1/4 cup olive oil
• 1/3 cup dry white wine
• 1/3 cup cream
• 1/2 teaspoon sugar

Preheat oven to 180 degrees. Place the chokos and garlic in a enamel baking dish. Cover with the oil and season with pepper. Bake for 1 hour or until tender. Remove from the oven and keep the chokos warm. Put the dish on the stove top and remove garlic from their skins. Mash the garlic and add the wine. Reduce before adding the cream and sugar. Arrange chokos on a platter and pour over the sauce.



Please note: the photos above show the chokos with the skins still on - don't do this or else you will be cutting them off while you are eating. And this is an annoying way to eat your dinner.

The problem with this kind of seasonal cooking is that you only cook a particular dish a couple times a year. Therefore, it is important for you to read your own recipe carefully, and not to make this kind of mistake.

How do you eat your chokos?

Do you like them or detest them?

Perhaps your grandmother had a secret choko recipe?