cateory: cuisine
Broiled Jicama with Chile-Lime Glaze
Reviews: 198
Ingredients:
-
Serve with grilled meat, poultry, or fish or toss in a greensalad.
Other vegetables and fruits you can use: daikon
radish, scallions, pineapple, celeriac, or water chestnuts.
- 1 tablespoon neutral oil, like grapeseed or corn
- Juice and zest of 1 lime
- 1 teaspoon chili powder (to make your own see chili powder
) - 1 teaspoon sugar (optional)
- Salt
- 1 pound jícama, peeled and cut into sticks (like French fries)
How to make
Broiled Jicama with Chile-Lime Glaze
Broiled Jicama with Chile-Lime Glaze
- Mix the oil, juice, zest, chili powder, sugar, and a pinch of salt in a large bowl. Add the jícama and toss until well coated. Heat the broiler and adjust the rack to 4 inches away from the heat source.
- Put the jícama on a piece of foil on a baking sheet (cleanup is much easier with foil); make a single layer and leave a bit of space between the sticks. Broil the jícama until it’s starting to brown, about 4 minutes. Serve hot or at room temperature.
Comments for
Broiled Jicama with Chile-Lime Glaze
Broiled Jicama with Chile-Lime Glaze
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