This roasted jicama recipe with escaroles and fuzzy melon is great with roasted or barbecued meats and poultry.
This healthy, fast and easy to make roasted jicama 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 escaroles, shredded
1 ½ cup fuzzy melon, peeled, deseeded and diced
1 tbsp. sunflower oil
1 garlic clove, crushed
1 tsp. fresh savory, chopped
1 tsp. fresh bay leaf, chopped
METHOD:
Preheat oven to 400 F (200 C). Combine oil, garlic, savory and bay leaf. Season according to taste.
Add jicamas, escaroles and fuzzy melon. 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.
