When I first published a ‘Foodstuff’ post on Jicama back in May of 2012, it never occurred to me that I wouldn’t see them again in local stores for nearly five years. Anyway, a batch showed up the other day and, naturally, I grabbed one before they disappear again for who knows how long.
Now you are probably wondering where the Broccoli is in the dish you see above but, if you look closely, you will see that the pale green cubes visible here and there are actually pieces of the stem, rather than florets. The recipe today actually uses three separate cooking techniques, which sounds a bit involved but really isn’t that complicated. The Jicama is first seasoned and roasted, the broccoli is simmered to tenderness in chicken stock, and then the whole is sautéed with nothing else added but a splash of dry sherry…
- 1 (generous) cup of Jicama in large dice;
- 2 Broccoli stems;
- ½ cup diced Red Bell Pepper;
- 1 cup or so of Chicken Stock;
- 1 pinch each Garlic Salt and White Pepper;
- 1 splash each Olive Oil and Dry Sherry.
Trim the Broccoli stems to square off the edges and then cut each section into dice about the same sizes as the Jicama.
Add the Broccoli cubes to the chicken stock in a pan over moderate heat and allow it all to simmer until the cubes are tender;
While the Broccoli is simmering, season the Jicama with the Garlic Salt and Pepper, then toss to coat with the Olive Oil.
Put the Jicama in a pan, spreading out so the pieces don’t touch each other and then pop the pan into a 375 degree oven. Let cook for about 25 minutes or so until the cubes begin to turn golden in places.
Now, heat a little oil in a pan over moderately high heat and quickly sauté the Bell Pepper;
Drain the Broccoli from the stock and add to the Bell Pepper and sauté a minute or before adding in the Sherry;
When the Sherry has just about evaporated, stir in the roasted Jicama and toss all together for another moment or two. Plate for service immediately.
I enjoyed my first portion as a side to a nice pork chop.