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Title: Orange-Rutabaga Saute
Categories: Vegetable Mexican Blank
Yield: 2 Servings
| 3 | tb | Orange juice, fresh |
| 1 | lg | Orange, peeled/sliced |
| 1 | ts | White Wine Vinegar |
| 1 | c | Rutabaga, peeled, julienne |
| 2 | tb | Serrano chile, minced or 1/4 finely minced Habanero |
| 1/2 | c | Red Onion, chopped |
| 1 | tb | Cilantro, fresh, minced |
| 1 1/2 | tb | Olive oil, more for sauté |
| 1 | tb | Cilantro, for garnish.. |
| Salt and fresh pepper or use flat leaf parsley |
MikeNote, This dish is very good with the 1/4 Habanero pepper; seed and devein the pepper if you need to keep the heat down. Mix all ingredients and marinate the root vegetable for 30 minutes to 2 hours. Place marinade and vegetable into a hot, lightly oiled, sauté pan. Sauté or stir fry until just tender.... Garnish with a little more Cilantro... Typed off the top for Pete.... Mike and Karen Stock 2/18/97
From: "Michael W. Stock" previous next