|
Jicama is tuber that
is large, with a tough, dull brown skin. Peel the skin
and find a sweet and crunchy treat.
This is an unusual and very refreshing salad.
12
oz (3/4 lb) Jicama,
peeled and cut into matchsticks
2 Navel Oranges,
peeled, white membrane removed
12 Black Pitted
Olives, sliced into rings
½ Cup sliced Red
Onion
2 Tablespoons Olive
Oil
1 ½ Tablespoons fresh Lemon
Juice
¼ teaspoon ground Cumin
1.
Toss onion, jicama and olives in medium sized
bowl. In
small bowl blend oil, lemon juice and cumin until
combined. Pour
over vegetables and toss again, to coat.
2.
Separate oranges into quarters, Use a serrated
knife to slice each quarter into 1/4" slices.
Combine with jicama and mix gently to combine.
|
Roasted
Root Veggies serves
4-6
2
½# Mixed Root
Vegetables (parsnips, beets, carrots,
turnips, onions, sweet potato, rutabaga)
1 head of Garlic, cloves separated but not peeled
4
--3” sprigs Fresh
Rosemary
3 Bay Leaves
1-2 T Olive Oil
2T Tamari
¼ t Pepper
1.
Preheat oven to 450°.
Scrub the vegetables.
Peel parsnips, onions, rutabaga if using.
Cut into equal sized pieces except for parsnip, sweet
potato and carrot.
Make these
slightly larger as they cook faster.
2.
Toss vegetables, garlic cloves and herbs with oil
and tamari to coat.
Season with
pepper.
3.
Put everything in a casserole large enough for
vegetables to spread out.
Bake 20 min.
uncovered in top third of oven.
4.
Reduce temperature to 375°.
Continue baking until tender when pierced with
fork,
about 20-30
minutes longer. Remove
bay leaves.
|
