Carrot and Jicama Sticks
Zanahoria y JicamaJicama, 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.
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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