Chayotte

Raw, shredded, drowned in acid. Without it there is literally nothing.

The chayote supplies texture, the herb supplies the entire aroma.

Sweat it hard in the fat first; the flesh takes on whatever is there.

Sweet allium fills the gap where the squash has no flavour at all.

Earth and sweat make a blank vegetable read as cooked, not raw.

Braise it in the fat; chayote takes on pork the way potato takes on butter.

Heat is the cheapest way to give this thing an opinion.

Gratin it: the flesh stays firm where potato would go to mush.

Cold salad, shellfish sweetness, and the squash as the crunch.

Smoke against a total blank; the squash carries it like water carries salt.