Golden Vegetables

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.

Yield: Makes 6 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 47
  • Calories from fat: 3.8%
  • Protein: 1.6g
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Carbohydrate: 11g
  • Fiber: 3.2g
  • Sodium: 404mg
  • Cholesterol: 0.0mg

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

Preparation

  1. 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. 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.
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