Roasted Jicama Sticks with Tofu-Basil Dip
Slices of roasted jicama, a crunchy white root vegetable usually eaten raw, make a sublime match for this luscious, protein-packed dip.
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Cooking tools:
- Food processor
- Baking sheet
- Roasting pan
- Pepper mill
- Oven
- Stove
- Pot
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Serving platter
Ingredients
- 1/2 pound jicama, peeled and cut into 1/4-inch slices
- 1/2 cup wine (red or white, depending on the color desired)
- 1/2 cup water
- 1/8 teaspoon sea salt
- 3-5 whole cloves
- 2 teaspoons olive oil
- 1/2 teaspoon freshly ground pink peppercorns
- 1/4 teaspoon fine sea salt
- 1 large clove garlic
- 1 green onion
- 6 fresh basil leaves
- 4 ounces medium or soft tofu
- 1 tablespoon olive oil
- 1 teaspoon umeboshi vinegar
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