This could be a very handy little food to have around, and I'm beginning to wish I'd purchased more than just two when I found them.
Eaten raw, it is crisp & just a little bit sweet. Eaten cooked, it's still crisp & a little bit sweet.
The only difference in the ones I fixed is that the ones I deep-fried for five minutes turned golden. They looked like french fries, but were still crisp, so not truly a reasonable facsimile for fries. For both raw and cooked, I dipped them in a little mayonnaise seasoned with ground red pepper. Very tasty snack.
And since jicama doesn't discolor like some raw vegetables, it would be great on a veggie platter.
So stay tuned & add your own jicama experiences here! This little gem is low calorie, fairly low carb, high fiber, and also high in vitamin C and potassium. What's not to love, eh?!
Oh yeah . . . y'like a dab of peanut butter on some apple or celery? Try it with jicama . . . just as tasty!
Eaten raw, it is crisp & just a little bit sweet. Eaten cooked, it's still crisp & a little bit sweet.
And since jicama doesn't discolor like some raw vegetables, it would be great on a veggie platter.
So stay tuned & add your own jicama experiences here! This little gem is low calorie, fairly low carb, high fiber, and also high in vitamin C and potassium. What's not to love, eh?!
Oh yeah . . . y'like a dab of peanut butter on some apple or celery? Try it with jicama . . . just as tasty!