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Jicama En Escabeche by www.country-cooking.com
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 carrots
-cut into small chunks
1 teaspoon salt
1 cup vinegar
1 cup water
1/2 cup vegetable oil
3 onions -- sliced
6 cloves garlic
1 can jalapeno -- slices
2 large jicama -- peeled
-peel and slice
1/2 cup vegetable oil
3 bay leaves
2 teaspoons oregano
Cook carrots in salted water until tender. Drain and cool. In a
large pan combine the vinegar, water, oil, onions, garlic and salt and
cook until onions are tender. Add oregano and bay leaves. Boil and let cool. Add jalapenos, carrots and jicamass; let sit for several hours. Store in refrigerator. Serve as a salad or an appetizer with
crackers.
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