|
This jicama and horseradish vegetable puree makes a great side dish for a variety of meat dishes, including roasted or barbecued poultry. This recipe serves 4.
INGREDIENTS:
3 cups jicama, peeled and diced
2 oz. butter
2 tsp. horseradish cream
1 tsp. salt
1 tsp. black pepper
parsley sprigs to garnish
METHOD:
Melt butter in a pan. Add jicama and cook for 5 minutes. Add horseradish cream, salt and black pepper. Fry for 3 minutes until aromas become strong.
Using a food processor, puree jicama mixture. Reheat in pan and serve hot, garnished with parsley sprigs, as an accompaniment to roasted or barbecued poultry.
| 
