BrandiSCollins Posted August 11, 2012 Share Posted August 11, 2012 Help! What do you do with it? Link to comment Share on other sites More sharing options...
Alicia Jaybird Posted August 12, 2012 Share Posted August 12, 2012 I like it raw, peeled and sliced into match sticks. It tastes like a less sweet, crunchier pear! If you like something crispy on your salad, it's adds a nice texture. Link to comment Share on other sites More sharing options...
Maycat Posted August 12, 2012 Share Posted August 12, 2012 Slice them into sticks, sprinkle them with lime juice, salt, and whole30 compliant chili powder. Eat them with carrots. Dip them in guacamole. Link to comment Share on other sites More sharing options...
Buttoni Posted August 17, 2012 Share Posted August 17, 2012 I've just started my Whole30.....Day 2. Transitioning to Paleo from Atkins low-carb. I do a great deal of cooking and use jicama in lots of recipes. This salad is an easy favorite that meets Whole30 guidelines that you might like: http://buttoni.wordp...ama-mint-salad/ Link to comment Share on other sites More sharing options...
Andrea D. Posted August 17, 2012 Share Posted August 17, 2012 Well Fed has a great recipe for Jicama Home Fries, made them last week...YUM! I use them for hash browns and as a crust for a breakfast pie. http://simplylivinghealthy.org/2011/11/04/jicama-and-sausage-breakfast-pie/ Link to comment Share on other sites More sharing options...
Meg Hamilton Posted August 17, 2012 Share Posted August 17, 2012 I made the jicama potato salad a few days ago from Well Fed. it was very good, I left out the bacon since I hadn't received my order from US Wellness Meats yet. Anyway, when she says to chop the jicama in 1/2 inch pieces, you need to do it!! I had a hard time cutting up my raw jicama & could only manage 1 inch cubes. When mixed with the other salad ingredients, it really would've been better with smaller jicama pieces. But after cutting it again, it was very tasty!! Link to comment Share on other sites More sharing options...
splash883 Posted October 18, 2012 Share Posted October 18, 2012 Ok. As a total newbie at this, I bought a jicama the other day. I thought I'd venture out and try something new. I did the research for peeling and serving ideas. No one said anything about choosing a good one or storage. I had no idea that I was supposed to refrigerate it. I thought it would be treated like a potato--no. I cut it up and it had brown spots all over the inside. Brown spots all over are bad. So I guess the moral of the story is this: pick a smaller jicama w/no wet spots or other noticeable markings on the outside. The bigger ones tend to be more fibrous, not as flavorful. Dang. I wish I would've known this sooner. Link to comment Share on other sites More sharing options...
kb0426 Posted October 18, 2012 Share Posted October 18, 2012 I am so glad you posted this! I recently bought jicama for the sole purpose of Well Fed's jicama home fries. I simmered them in my crock pot for the 24 hours, and then the next day attempted to home fries. Epic fail! It was still crunchy! I bet it was because this bad boy was MASSIVE. I learn something new every day! Link to comment Share on other sites More sharing options...
LandShark Posted October 19, 2012 Share Posted October 19, 2012 I don't even know what a jicama is! I can't find em anywhere - not the regular grocery store, not the weirdo grocery store. Do I need to venture to an Asian market? Would they be in the squash/potato/rooty things section? Link to comment Share on other sites More sharing options...
splash883 Posted October 19, 2012 Share Posted October 19, 2012 I found this at the regular grocery store in a bin near the floor, under the potato section. Google it for good pictures. It reminds me of a larger, flatter rooty potato. You'll see what I mean. It was a bit expensive, I thought. Good luck! BTW, I looked up the pronunciation: hee-kah-mah. I know...I just can't help it! Link to comment Share on other sites More sharing options...
Rara1982 Posted October 26, 2012 Share Posted October 26, 2012 i dont think we can get these in australia and im so keen to try one! Link to comment Share on other sites More sharing options...
Runningforme82 Posted November 4, 2012 Share Posted November 4, 2012 You're suppose to refrigerate them???!!!! Crap, I have one sitting on the counter! Link to comment Share on other sites More sharing options...
Susan W Posted November 4, 2012 Share Posted November 4, 2012 You're suppose to refrigerate them???!!!! Crap, I have one sitting on the counter! No worries. I don't refrigerate mine until it's peeled and prepped and I do it because I love them crispy and cold. Link to comment Share on other sites More sharing options...
melbournegirl Posted November 17, 2012 Share Posted November 17, 2012 I was wondering if they are in oz too.... Link to comment Share on other sites More sharing options...
ckcc7 Posted January 21, 2014 Share Posted January 21, 2014 Really hoped the jicama fries recipe from well fed would work, but after 24 hours in the crock pot I felt like all the flavor had been sucked out of the veggie and I was left with a moth full of crispy water. What can I do with these now? I tried to fry them up in a stir fry but their flavor was like eating an old shriveled parsnip. Should they be fully soft after crockpotting for a day?! Link to comment Share on other sites More sharing options...
Maycat Posted January 25, 2014 Share Posted January 25, 2014 Love jicama, but I have found some stores don't have very good ones. Here in Northern California the jicama at Winco isn't very good, and is coated with wax (yuck). I go to Raleys and their jicama is fresh and wax-free. Sometimes if it has sitting too long it gets moldy, sour, or yucky brown spots. I love eating it raw, and haven't brought myself to cook it yet. Link to comment Share on other sites More sharing options...
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