Glazed Jicama And Carrot Saute Recipe
Ingredients
| Yam- 1 1/2 cups, pared, julienne-cut | ||
| Carrots - 1 1/2 cups, julienne-cut | ||
| Dry white table wine - 2 tablespoons plus 2 teaspoons | ||
| Apple Juice | 1 Tablespoon, frozen | |
| Cumin | 1/3 Teaspoon | |
Directions
GETTING READY
1. Grease a 10-inch nonstick skillet using nonstick cooking spray.
MAKING
2. To the skillet, add yam and carrots and cook with frequent stirring for 3 minutes over high heat.
3. Lower the heat to medium.
4. Stir in 1/2 cup water, wine, and apple juice concentrate; cook covered for 2 minutes.
5. Stir in the vegetable mixture; cook covered for about 3 minutes until the vegetables are tender. (Sprinkle 1 teaspoon of water, if required)
6. Add cumin; stir and cook uncovered for 1 minute until the vegetables are glazed.
SERVING
7. Serve immediately.
1. Grease a 10-inch nonstick skillet using nonstick cooking spray.
MAKING
2. To the skillet, add yam and carrots and cook with frequent stirring for 3 minutes over high heat.
3. Lower the heat to medium.
4. Stir in 1/2 cup water, wine, and apple juice concentrate; cook covered for 2 minutes.
5. Stir in the vegetable mixture; cook covered for about 3 minutes until the vegetables are tender. (Sprinkle 1 teaspoon of water, if required)
6. Add cumin; stir and cook uncovered for 1 minute until the vegetables are glazed.
SERVING
7. Serve immediately.
Chef
