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Spring Vegetable Ragout with Carnitas
Ingredients
- 2 Tbsp. extra virgin olive oil
- 6 baby artichokes, trimmed, halved
- 6 oz. steamed baby carrots
- 3/4 cup thinly sliced red onion
- 1 Tbsp. minced fresh garlic
- 8 oz. trimmed asparagus spears
- 6 oz. peeled sliced jicama
- 1 seeded diced fresh serrano pepper
- 2 oz. carnitas
- Zest and juice of 1/2 lime
- 6 oz. fresh watercress, stems removed
- 1 Tbsp. chopped fresh cilantro
Directions
- 1. Heat oil in skillet on medium heat. Sauté artichokes, carrots and onion 8 to 10 minutes or until tender. Stir in asparagus, jicama and pepper. Sauté 4 to 6 minutes or until asparagus is crisp-tender.
- 2. Add carnitas, and lime zest and juice. Heat to boiling on medium heat; reduce heat. Simmer 5 minutes. Add watercress and cilantro. Simmer 1 minute. Divide evenly between 4 plates and serve.
- Nutritional information per serving: Calories 220; Total Fat 9g; Saturated Fat 2g;
- Trans. Fat 0g; Cholesterol 9mg; Sodium 319mg; Total Carbohydrate 30g; Dietary Fiber 13g;
- Total Sugars 8g; Protein 11g
