Spicy Jicama & Red Onion Shoestrings with Herbed Chipotle Aioli
Position racks in upper and lower thirds of oven; preheat to 425 degrees F.Advertisement
Using a vegetable spiralizer, spiralize jicama and onion (see Tip). Place in a large bowl and toss with oil to coat.
Pulse bread in a food processor into crumbs. Add to the bowl along with Parmesan, pepper and cayenne; toss to coat. Divide the mixture between 2 large rimmed baking sheets.
Bake on the upper and lower racks, stirring and rotating the pans top to bottom halfway through, until browning in spots, about 30 minutes.
Meanwhile, combine mayonnaise, herbs, garlic and chipotle to taste in a small bowl. Serve the shoestrings with the aioli.
Equipment: Vegetable spiralizer
Yes, spiralizers can make faux noodles from zucchini and parsnip. But they also provide a way to quickly and uniformly process vegetables for pretty presentation. Similar to using a pencil sharpener, with just a few turns of a crank the vegetable advances in the feed tube and comes out as beautifully curled vegetable ribbons--ready for salads, stir-fries or shoestring fries.
Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
1/2 starch, 2 vegetable, 1 1/2 fat