KnottyMama Posted August 1, 2013 Share Posted August 1, 2013 I was very surprised to find Jicama in my grocery store and I was wondering if any of you have any good ideas how to use it? I was thinking it would make a good replacement for potatoes in recipes, but the one I used was too crunchy in the meal I made. I cooked it for a while and it never got soft. Is that what they do, or was it not ripe? But I am excited to find Jicama! I do have the Well Fed book, but haven't tried the french fry idea from the book. I am thinking I need to give my French fry addicted kids a break and try to think of other options. TIA Link to comment Share on other sites More sharing options...
you_surname Posted August 1, 2013 Share Posted August 1, 2013 A friend from Mexico taught me this. It's so simple and so good. 1 jicama 1 lime, freshly squeezed Dried and ground chili pepper of choice (cayenne, chipotle, etc), to taste Peel the jicama and discard the skin. Cut the jicama meat into julienne-style strips (thick or thin, your choice) and place them in a bowl. Add fresh lime juice and toss to coat the jicama well. Top with ground chili pepper to taste. Serve immediately, or let chill in the fridge for about 2 hours if you need something extra refreshing on a hot day. Link to comment Share on other sites More sharing options...
Guest Posted August 1, 2013 Share Posted August 1, 2013 I use jicama any time I want a crunchy veggie. I love it in small cubes in may-based chicken salad. I also cook it into my chicken soup. It stays crunchy, but I expect that and I enjoy it. Link to comment Share on other sites More sharing options...
Moderators Tom Denham Posted August 1, 2013 Moderators Share Posted August 1, 2013 Jicama is more like an apple than a potato, so it works nicely in salads. Turnips or rutabagas make a good substitute for potatoes in most recipes. Link to comment Share on other sites More sharing options...
GFChris Posted August 1, 2013 Share Posted August 1, 2013 A friend from Mexico taught me this. It's so simple and so good. 1 jicama 1 lime, freshly squeezed Dried and ground chili pepper of choice (cayenne, chipotle, etc), to taste Peel the jicama and discard the skin. Cut the jicama meat into julienne-style strips (thick or thin, your choice) and place them in a bowl. Add fresh lime juice and toss to coat the jicama well. Top with ground chili pepper to taste. Serve immediately, or let chill in the fridge for about 2 hours if you need something extra refreshing on a hot day. This sounds yummy: perfect timing, as I need something to bring to over someone's house tomorrow night. About how much chili pepper do you use? Would a teaspoon be too much? Link to comment Share on other sites More sharing options...
Boykinbaby Posted August 1, 2013 Share Posted August 1, 2013 we just used jicama sliced into rounds last night for dinner as a "tostada" under carnitas. it was crunchy and delicious and a great change for a mexican style meal Link to comment Share on other sites More sharing options...
you_surname Posted August 1, 2013 Share Posted August 1, 2013 This sounds yummy: perfect timing, as I need something to bring to over someone's house tomorrow night. About how much chili pepper do you use? Would a teaspoon be too much? A teaspoon sounds like a lot to me, but I prefer spices on the mild side. A light dusting makes me happy. For the more adventurous, get out the measuring spoons and add 1/4 teaspoon at a time until it's spicy enough to make you happy. Link to comment Share on other sites More sharing options...
Guest Posted August 1, 2013 Share Posted August 1, 2013 A teaspoon sounds like a lot to me, but I prefer spices on the mild side. A light dusting makes me happy. For the more adventurous, get out the measuring spoons and add 1/4 teaspoon at a time until it's spicy enough to make you happy. I agree. Depending on the size of the jicama and the heat of your chile, you may want more or less. And, if you are serving a crowd, milder is often better. Link to comment Share on other sites More sharing options...
GFChris Posted August 1, 2013 Share Posted August 1, 2013 A teaspoon sounds like a lot to me, but I prefer spices on the mild side. A light dusting makes me happy. For the more adventurous, get out the measuring spoons and add 1/4 teaspoon at a time until it's spicy enough to make you happy. Just to clarify do you use fresh chili pepper or a dried powder? I was planning to use a dried chili powder, which contains paprika, cumin, cayenne pepper, garlic, parsley, oregano and black pepper. Based on what you said, maybe 1/4 teaspoon of that? Link to comment Share on other sites More sharing options...
you_surname Posted August 1, 2013 Share Posted August 1, 2013 Ditto what Nico said. I've always used dried, ground pepper. Cayenne is lovely. Chipotle is lovely. I haven't experimented much beyond that, so I'm curious how you like it with your spice blend. Oh, my gosh. You just inspired me to make a batch with ground cumin instead of chili pepper. Thank you! Link to comment Share on other sites More sharing options...
ErinK Posted August 1, 2013 Share Posted August 1, 2013 I've cut up jicama (skin removed) into fry size pieces and tossed them in coconut oil, sprinkled them with thyme, and baked them for 40 mins at 400 degrees F and they were delicious! They don't get soft like parsnips or sweet potatoes but they are still very good as "fries" in my opinion I also cut them up into cubes and put them in my food processor to make jicama rice for homemade sushi and they were great that way too! Link to comment Share on other sites More sharing options...
Susan W Posted August 2, 2013 Share Posted August 2, 2013 In Mexico, there was a "fruit guy" right outside of our hotel. Every morning, we would go get a cup of freshly chopped sticks of cucumber, jicama and pineapple. Then Roberto would squeeze fresh lime, chipotle chili powder and salt. This was many years ago. To this day, I make this when the weather gets hot. I seem to have replaced the pineapple with sticks of red and orange peppers. We also serve it in paper cups because..well..that is how Roberto did it. :0) Link to comment Share on other sites More sharing options...
NickyK Posted August 2, 2013 Share Posted August 2, 2013 maybe you can make a sandwich out of 2 thin slices topped with an avocade, chicken, cilantro, garlic and / or onion mixture... Link to comment Share on other sites More sharing options...
GFChris Posted August 3, 2013 Share Posted August 3, 2013 Ditto what Nico said. I've always used dried, ground pepper. Cayenne is lovely. Chipotle is lovely. I haven't experimented much beyond that, so I'm curious how you like it with your spice blend. Oh, my gosh. You just inspired me to make a batch with ground cumin instead of chili pepper. Thank you! The spice blend mixture turned out yummy. I used 3 jicamas, 3 limes, 1/4 tsp sea salt and somewhere between 1/4 and 1/2 tsp of my chili powder. It was fine for others, for me, I would up the spice next time, maybe to a 1/2 tsp at least. How did your cumin batch come out? Link to comment Share on other sites More sharing options...
Pia650 Posted August 6, 2013 Share Posted August 6, 2013 well fed has a recipe for potato hash. You have to soak the jicama over night in order to soften it Link to comment Share on other sites More sharing options...
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