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Ingredientes
- 1 lb Jicama
- 3/4 lb Chorizo or possibly pepperoni
- 2 lrg Oranges, peeled & segmented
- 1/4 c. Fresh lemon juice
- 2 tsp Paprika
- 4 lrg Parsley sprigs
Direcciones
- In her book "Little Meals" (Villard Books), Rozanne Gold uses jicama as a bed for hot, spicy chorizo and the drippings which mingle with citrus juices.
- Peel the jicama and cut into matchstick julienne. Set aside.
- Cut sausage into 1/2" thick slices, broil on tray till cooked through. Keep hot.
- Divide jicama among 4 plates. Top each portion with 5 orange segments, sprinkle with 1 Tbsp. lemon juice, top with 6-7 slices of sausage with drippings, sprinkle with paprika and garnish with parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 273g | |
| Recipe makes 4 servings | |
| Calories 465 | |
| Calories from Fat 296 | 64% |
| Total Fat 32.87g | 41% |
| Saturated Fat 12.29g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 75mg | 25% |
| Sodium 1056mg | 44% |
| Potassium 665mg | 19% |
| Total Carbs 20.64g | 6% |
| Dietary Fiber 7.2g | 24% |
| Sugars 8.64g | 6% |
| Protein 22.12g | 35% |
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