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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 45 |
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Ingredients:
2 pounds jícama (1 large or 2 medium), peeled |
2 tablespoons fresh lemon juice |
about 45 small fresh flat-leaf parsley leaves |
1/2 cup tapenade or other olive paste (4-ounce jar) |
Directions:
1. Put jícama crosswise into 1-inch-thick slices (make slices thinner if your cookie cutter is shallow). Lay 1 slice flat and cut out as many star-shaped chunks as possible. Cut chunks into 3/4-inch-thick stars using a mandoline or other manual slicer or a sharp thin knife.
2. Sprinkle stars with lemon juice and arrange a parsley leaf on each. Drop 1/4 teaspoon tapenade onto center of each star, partially covering leaf.
3. Cooks' note: ·You can cut jícama stars 1 day ahead and chill, tossed with lemon juice, in a sealable plastic bag.
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