Anonymous Fri Oct 07 12:07:36 2005

7 oz. potatoes

7 oz. jicama

boiling water, as needed

1 oz. bacon, diced

1/2 oz. shallots, pared, chopped fine

garlic, pared, minced, to taste

1 oz. wine vinegar

parsley, minced

1 oz. chicken stock, heated until hot

salt and pepper, to taste

Cook potatoes in boiling water until tender but not soft. Pare; cut into 1/4-in. cubes. Repeat for jicama. Combine potato and jicama cubes; reserve warm. Place bacon in skillet; fry until crisp. Add shallots and garlic; sweat until tender. Add to potato-jicama mixture; add wine vinegar, parsley and chicken stock. Toss to combine. Season with salt and pepper.