The sweetness of jicama combines nicely with the delicate sweetness of leeks and sweet red peppers in this dish. This was VERY tasty, ever so easy and Induction friendly!
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1 large leek
2 c. jicama, peeled and sliced or diced fairly small
6 oz. red bell pepper, sliced small
4 T. unsalted butter
Dash each salt and black pepper
DIRECTIONS: Cut root tip and tip of green leaves off leek. Slice in half lengthwise. Separate layers and rinse out any dirt between the layers. It’s notorious for hiding from you, so don’t be lax on this step. Chop leek into ½-¾” pieces. Melt butter in non-stick skillet. Add jicama and saute for 2 minutes. Add leeks and saute until they begin to wilt. Add red pepper and saute until all vegetables are fairly tender. Add salt and pepper to taste.
NUTRITIONAL INFO: Makes 4 servings, each containing:
7.83 g fat
7.13 g carbs, 4.4 g fiber, 2.73 g NET CARBS
.83 g protein
57 mg sodium
61% RDA Vitamin C