• 2 Ratings

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

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Wash and cut up broccoli, jicama, and carrots. Place in a plastic bag and refrigerate for up to 24 hours.

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  • 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.

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Instructions Checklist
  • Meanwhile, heat salsa in a small pan. Transfer vegetables to a serving bowl with a slotted spoon. Spoon salsa over vegetables. Makes 12 servings.

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.

Nutrition Facts

42 calories; 1 g total fat; 0 g saturated fat; 0 mg cholesterol; 102 mg sodium. 7 g carbohydrates; 2 g fiber; 2 g protein; 422 RE vitamin a; 44 mg vitamin c; 30 mg calcium; 1 mg iron;

Reviews

2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0