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Boiled Mirliton for four
Peel the mirliton with an ergonomic mirliton peeler. They have skin with deep fissures that may need to be cut out with a paring knife.
When peeled, mirliton "exudes a sticky liquid that may burn or even
numb the skin," and the skin is quite prickly. We found that even
under running water, as recommended by the Wellness
Encyclopedia of Food and Nutrition
(pages 162-165) this task was still somewhat unpleasant and maybe even
just a little creepy. We would recommend thickish gloves as thin ones
might be ruined by the tiny spines.
Cut the peeled mirlitonii (also known as christophene) into three-quarter-inch slices, and boil for 40 minutes for young mirlitons, up to an hour for older ones.
We served this with grated gouda cheese, as a side dish to pasta with putanesca sauce, and it was delicious, with the texture of marrows and a subtle almost sweet nutlike flavour.
What an adventure!
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