Directions:
- 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.
- 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.
- Cooks' note: ·You can cut jícama stars 1 day ahead and chill, tossed with lemon juice, in a sealable plastic bag.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 14.24 Kcal (60 kJ) | ||
| Calories from fat | 3.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.35g | 1% | |
|---|---|---|---|
| Sodium | 30.37mg | 1% | |
| Potassium | 46.24mg | 1% | |
| Total Carbs | 2.59g | 1% | |
| Sugars | 0.56g | 2% | |
| Dietary Fiber | 1.36g | 5% | |
| Protein | 0.3g | 1% | |
| Vitamin C | 6.9mg | 12% | |
| Iron | 5.6mg | 31% | |
| Calcium | 5.5mg | 1% | |
| Amount Per 100 g | |||
| Calories | 45.99 Kcal (193 kJ) | ||
| Calories from fat | 10.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.14g | 1% | |
|---|---|---|---|
| Sodium | 98.04mg | 1% | |
| Potassium | 149.28mg | 1% | |
| Total Carbs | 8.35g | 1% | |
| Sugars | 1.82g | 2% | |
| Dietary Fiber | 4.4g | 5% | |
| Protein | 0.96g | 1% | |
| Vitamin C | 22.4mg | 12% | |
| Iron | 18mg | 31% | |
| Calcium | 17.7mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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