Sugar Snaps and Jicama

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INGREDIENTS

1 pound sugar snap peas
1/2 cup julienned jicama
2 teaspoons canola oil
Salt and pepper, to taste

Trim the stem ends from the sugar snaps and steam them with the jicama for a few minutes, just until the peas are al dente and still bright green.

Toss with the oil to give a sheen and season with salt and pepper.

Makes 4 servings