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Saucy Broccoli and Jicama

Purchased salsa and jicama turn broccoli into a snazzy side dish.

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  • Makes: 12 servings
  • Start to Finish: 30 mins

Saucy Broccoli and Jicama

Ingredients

Directions

  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. 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.

Nutrition Facts (Saucy Broccoli and Jicama)

    Per serving:
  • 42 kcal cal.,
  • 1 g fat
  • (0 g sat. fat,
  • 0 mg chol.,
  • 102 mg sodium,
  • 7 g carb.,
  • 2 g fiber,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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