ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Golden Vegetables

Leo Gong
Yield Makes 6 servings
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.

Ingredients

  • 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

Nutrition Information

  • calories 47
  • caloriesfromfat 3.8 %
  • protein 1.6 g
  • fat 0.2 g
  • satfat 0.0 g
  • carbohydrate 11 g
  • fiber 3.2 g
  • sodium 404 mg
  • cholesterol 0.0 mg

How to Make It

  1. 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.

  2. 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.

  3. Note: Nutritional analysis is per serving.