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… Continue reading “Jicama with Broccoli and Bell Pepper”