Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Jicama 1/4 c Fresh lemon juice
3/4 lb Chorizo or pepperoni 2 ts Paprika
2 lg Oranges, peeled segmented 4 lg Parsley sprigs

In her book "Little Meals" (Villard Books), Rozanne Gold uses jicama
as a bed for warm, spicy chorizo and the drippings that mingle with
citrus juices.

Peel the jicama and cut into matchstick julienne. Set aside.

Cut sausage into 1/2" thick slices, broil on tray until cooked
through. Keep warm.

Divide jicama among 4 plates. Top each portion with 5 orange segments,
sprinkle with 1 tablespoon lemon juice, top with 6-7 slices of
sausage with drippings, sprinkle with paprika and garnish with
parsley.

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