Jicama In The House

iVillage Member
Registered: 04-01-2004
Jicama In The House
4
Wed, 05-28-2008 - 8:10am

Jicama in the HousePronounced HEE-ka-ma, this root vegetable is widely used in Mexican and Central American cooking. Lucky for us, it's available year-round in the produce departments of most grocery stores (although you may need to venture to a specialty market or health food store to find it). Jicama looks like a turnip or large radish, with thin brown skin and crisp, juicy flesh similar in texture to that of a green apple or a water chestnut, with a very subtle flavor. Although it's known as a Mexican potato, jicama is lower in calories and less starchy than its tuber cousin. It is a good source of vitamin C, fiber, iron, potassium, and calcium.

When purchasing jicama, look for hard roots that seem heavy for their size, which can range anywhere from 1/2 pound to 5 pounds. Look for dry roots and unblemished skin. Jicama can be stored for up to two weeks in a bag in the refrigerator. To eat it, just peel the skin. When lightly cooked, jicama's taste becomes milder yet the vegetable retains its crisp texture.

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iVillage Member
Registered: 11-05-2006
Sun, 06-01-2008 - 9:20am

Has anyone used Jicama in slaw?

iVillage Member
Registered: 04-01-2004
Sun, 06-01-2008 - 9:29am

Hi,


Jicama is a vegetable and unlimited.

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iVillage Member
Registered: 05-08-2006
Sun, 06-01-2008 - 3:33pm

I saw them make Jicama Slaw on the food network the other day.

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Avatar for ineedicecream
iVillage Member
Registered: 07-19-2005
Mon, 06-02-2008 - 5:44pm
I love jicama! I usually just cut it into sticks and munch on it raw. My two favorite things in a crudite' platter are jicama and sugar snap peas. :-)