Saucy Broccoli and Jicama
Recipe from Better Homes and Gardens

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


Saucy Broccoli and Jicama

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Servings: 12 servings
Total Time: 30 mins
Related Categories: Broccoli, Carrots, Garlic, Low Calorie, Low Carb, Low Fat, Low Sodium
 
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Ingredients
  • 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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  • 1-1/2  cups
    bottled salsa
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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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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
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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