Red Bell Peppers and Jicama

Chiles Dulce y Jicama

Red bell peppers are often called sweet peppers, chiles dulces, and they are available in markets throughout Mexico. Jicama, a large, often round root vegetable with brown skin and crisp white flesh is seldom cooked, but in the new style of cooking (nueva cocina), Mexican chefs are discovering different ways of presenting traditional ingredients. When cooked, the jicama sticks resemble thin strips of French fries. This simple dish of red peppers and jicama are a striking pair to serve with fish or chicken

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Ingredients

Makes 4 servings

▢ 2 teaspoons olive oil
▢ 1 teaspoon unsalted butter
▢ 1 red bell pepper cut into thin strips, about 1⁄3-inch wide × 2-inches long
▢ ½ medium jicama peeled and cut into thin strips, about 1⁄3-inch wide × 2-inches long
▢ ½ teaspoon salt
▢ ¼ teaspoon freshly ground pepper
▢ 1 tablespoon minced fresh parsley

Instructions

In a nonstick skillet, heat the oil and butter over medium-high heat and cook the pepper and jicama, stirring frequently, until just limp, 3 to 4 minutes.
Stir in the salt, pepper, and parsley.
Serve hot as a side vegetable or as a garnish for grilled fish or chicken.

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Course; Side Dish

Cuisine; Mexican