2 Med-Lrg Jicama 2 tbsp Butter 2 tbsp Mustard seed 1 cup Onions diced 2 tsp Cumin 2 tsp Garlic powder 2 tsp Ginger 1 tbsp Curry powder ¼ cup Water ¼ cup Honey 1/3 cup Cilantro diced
Fill a large pot with water, bring to a boil. Peel and slice jicama into small cubes. Add jicama to the boiling water, boil for 30 minutes.
In a large saucepan, medium heat, melt butter and add mustard seed. Cook for 2 minutes or until seeds begin to pop. Add onions and stir for 10 minutes until they become translucent and let them caramelize. Add cumin, garlic, ginger, curry powder, water and honey. Stir and continue to cook for another 5 minutes to let the flavors come together. Remove from heat.
When the jicama is ready, remove pot from heat and drain with a colander. Add jicama to a large bowl. Add curry sauce to the jicama. Add cilantro and mix. Serve hot or cold.
Disclaimer This recipe is intended for general diet only. Chronic Kidney Disease, Dialysis and Diabetes patients should check with your doctor, dietician or nutritionist for serving sizes and ingredients that are best for you. Each individual diet may vary.
Delicious by DaVita SegmentsDelicious by DaVita SegmentsMore>>
Total Time: 60 min Prep: 15 min Cook: 45 min Servings: 10-12
1 large sweet potato, peeled and cut into 1/4-inch pieces 1 large fresh beet, peeled and cut into 1/4-inch pieces 2 med parsnips (peeled and diced) 1 sweet yellow onion (diced) 1 tablespoon olive oil 1 tbsp paprika Kosher salt and freshly ground pepper 1 tbsp honey More >>
Ingredients 4 1-lb beef shanks, bone in 1/3 C avocado oil 1 C carrot 1 C onion 1 C celery 3 cloves garlic, crushed 6 oz tomato paste 1 1/2 Tbsp unsalted butter 2/3 C white wine vinegar, 1/3 C water mixture 2 C low sodium chicken stock More >>