1 medium jicama, peeled, cut into 1/3" dice (2 cups)
2 small green onions, thinly sliced
1-1/4 tsp. ground cumin
3/4 tsp. salt
1 Tbsp. olive oil or butter
Instructions
Put jalapeno, carrots and water into a 12" skillet. Heat to a boil. Simmer, covered, over medium-high heat until just becoming tender, about 5 minutes.
Add peas, jicama, green onions, cumin and salt. Stir well. Cook over medium-high heat until vegetables are hot, 1 to 2 minutes, stirring often. Stir in oil or butter.
Can be made two days ahead and refrigerated. Gently reheat in microwave oven on medium power or on stovetop, adding more water to moisten mixture if it is too dry.
Originally Submitted
3/24/2008
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