Name: Carrot and Jicama Sticks
Ingredients: 1 teaspoon vegetable oil; 2 tablespoons unsalted butter; 3 medium carrots (peeled and cut into thin sticks, 1⁄4-inch × 2 inches); 1 medium jicama (peeled and cut into thin sticks, 1⁄4-inch × 2 inches); ½ teaspoon salt (or to taste); ⅛ teaspoon freshly ground pepper (or to taste)

Carrot and Jicama Sticks

Zanahoria y Jicama

Jicama, a large round root vegetable with brown skin and white flesh, is not often served as a cooked vegetable, but it's really wonderful quickly sautéed in butter. Carrots make a perfect mate for the jicama. The vegetables can be cooked together for the same length of time when both are cut into skinny sticks.

Recept afdrukken

Ingrediënten

Makes 4 servings

▢ 1 teaspoon vegetable oil
▢ 2 tablespoons unsalted butter
▢ 3 medium carrots peeled and cut into thin sticks, 1⁄4-inch × 2 inches
▢ 1 medium jicama peeled and cut into thin sticks, 1⁄4-inch × 2 inches
▢ ½ teaspoon salt or to taste
▢ ⅛ teaspoon freshly ground pepper or to taste

Instructies

In a large nonstick skillet, heat the oil and butter until the butter sizzles.
Add the carrots and jicama.
Toss to coat with the butter.
Cover and cook, stirring frequently, until the vegetables are crisp-tender, 6 to 8 minutes.
Season with salt and pepper.

Notes / Tips / Wine Advice:

Serve hot.

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Country Mexican

Carrot and Jicama Sticks