Saucy Broccoli and Jicama
Recipe from
Better Homes and Gardens
Purchased salsa and jicama turn broccoli into a snazzy side dish.
Servings:
12 servings
Total Time:
30 mins
Ingredients
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6 cupsbroccoli floretssee savings
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1 cupjicama, cut into julienne stripssee savings
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1 cupthinly sliced carrotssee savings
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1-1/2 cupsbottled salsasee savings
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4shallots, slicedsee savings
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1 clovegarlic, mincedsee savings
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1 tablespoonmargarine or buttersee savings
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1 teaspoondried rosemary, crushedsee savings
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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.
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 information
Per serving: Calories 42, Total Fat 1 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 102 mg, Carbohydrate 7 g, Fiber 2 g, Protein 2 g. Daily Values: Vitamin A 41%, Vitamin C 75%, Calcium 3%, Iron 5%. Percent Daily Values are based on a 2,000 calorie diet.
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