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6
cups broccoli florets
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1
cup jicama, cut into julienne strips
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1
cup thinly sliced carrots
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4
shallots, sliced
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1
clove garlic, minced
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1
tablespoon margarine or butter
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1
teaspoon dried rosemary, crushed
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1 1/2
cups bottled salsa
1. Wash and cut up broccoli, jicama, and carrots. Place in a plastic bag and refrigerate for up to 24 hours.
2. In a large skillet cook and stir shallots and garlic in margarine or butter until shallots are tender but not brown. Stir in broccoli, jicama, carrots, rosemary, water, and salt; bring to boiling. Reduce heat, cover, and simmer about 6 minutes or until vegetables are crisp-tender.
3. Meanwhile, heat salsa in a small pan. Transfer vegetables to a serving bowl with a slotted spoon. Spoon salsa over vegetables. Makes 12 servings.
4. Make-Ahead Tip: Up to 1 day ahead, wash and cut up vegetables. Place in a plastic bag and chill up to 24 hours. Prepare vegetables as directed.
- Servings Per Recipe 12,
- Calories 42,
- Protein (gm) 2,
- Carbohydrate (gm) 7,
- Fat, total (gm) 1,
- Dietary Fiber, total (gm) 2,
- Vitamin A (RE) 422,
- Vitamin C (mg) 44,
- Sodium (mg) 102,
- Calcium (DV %) 30,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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Delicious & beautiful!
4/5/2010 08:50:11 AM Report Abuse