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This healthy, fast and easy to make roasted potato recipe makes a great lunch or dinner side dish or main course for all ages. Tastes wonderful accompanying a meat main course. This recipe serves 4.
INGREDIENTS:
1 lb. jicamas, quartered and quartered again
2 cups broccoli florets
1 ½ cup collard greens, diced
1 tbsp. sunflower oil
1 garlic clove, crushed
1 tsp. fresh chervil, chopped
1 tsp. fresh parsley, chopped
METHOD:
Preheat oven to 400 F (200 C). Combine oil, garlic, chervil and parsley. Season according to taste.
Add jicamas, broccoli and collard greens. Coat well. Bake in a non-stick pan for 1 hour until jicamas are soft and browned. Serve hot as an accompaniment to roasted or barbecued meats and poultry. It is also great as a full meal for two with a chunky salad, a soup and lots of crusty bread.
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