Marinated Jicama Recipe

Marinated Jicama Recipe

Yield: 8 to 10 svg.
Recipe by luhu.jp

Ingredients:
1 1/2 lb: jicama (1 lg. or 2 small),
1 large: sweet orange,cut into wedges,

MARINADE
3 tablespoon: orange juice,
2 tablespoon: grapefruit juice,
2 tablespoon: lemon or lime juice,
1 teaspoon: finely grated grapefruit or orange, rind
1 tablespoon: finely chopped fresh coriander or 2, tsp. ground

Directions:
SOURCE: Marinades Make Ordinary Foods Extraordinary by Dona Z. Meilach,
copyright 1995, ISBN #1-55867-119-66. MM format by Ursula R. Taylor.
Peel jicama with a sharp knife or potato peeler and cut it into 1/2 inch
cubes. Mix marinade, pour over jicama and refrigerate, covered, for at
least 1 hour. Arrange on a platter and garnish with orange wedtes. Makes 8
to 10 servings.
NOTE: Jicama (say Hick-ama) is a bulbous root that looks like a turnip
and is indigenous to Mexico, sometimes called Mexican potato. It is
becoming more and more popular in the United States. The root is peeled to
reveal a white crunchy flexh that is sweet and slightly nutty in flavor. It
is good both raw and cooked. Laft as is, it makes a perfect addition to a
raw vegetable platter presented with a dipping sauce. This recipe gives it
a special flavor.

From: Ursulataylor To: All

Yield: 8 to 10 svg.


Source from luhu.jp

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