Saucy Broccoli and Jicama

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

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2 users rated this recipe an average rating of 3.0
Makes:
12 servings
Start to Finish:
30 mins
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Saucy Broccoli and Jicama

Ingredients
6
cups broccoli florets
1
cup jicama, cut into julienne strips
1
cup thinly sliced carrots
4
shallots, sliced
1
clove garlic, minced
1
tablespoon margarine or butter
1
teaspoon dried rosemary, crushed
1 1/2
cups bottled salsa

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. Make-Ahead Tip:
  5. 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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