In the early 1990s, Sue Cafferty added jicama to a 1970s recipe and created a family favorite. We can easily imagine eating this by the plateful. Prep and Cook Time: 40 minutes.
1 pound zucchini
1/2 pound carrots
1/2 pound jicama
1 teaspoon cumin seeds (optional)
1 teaspoon salt
1/2 cup orange juice
1/8 teaspoon freshly ground black pepper
How to Make It
Trim and discard ends of zucchini. Cut zucchini into 3- to 4-in. lengths. Cut each length into 1/4- to 1/2-in.-thick matchsticks; set aside. Peel carrots and cut same way as zucchini; set aside. Peel jicama and cut in half. Set halves, cut side down, on a cutting board and cut into 1/4- to 1/2-in.-thick slices. Stack 3 or 4 slices and cut into 1/4- to 1/2-in.-thick matchsticks; set aside.
In a large frying pan over high heat, toast cumin seeds (if using) until fragrant, 2 to 3 minutes. Add vegetables. Cook, stirring, until sizzling. Add salt and juice and cook until vegetables are just tender, about 5 minutes. Sprinkle with pepper and serve hot, warm, or at room temperature.