Just tried jicama
Soooo, I've heard about jicama but never encountered it. Last week I found them in the supermarket near the garlic and ginger, and it wasn't terribly expensive.
I looked for recipes, but didn't find much other than "throw it in a salad". Tonight I decided to try tasting. Even raw, it's yummy! I'd heard it described as apple/potato, but it was just like a firm unsweet apple. Would probably be a nice side to pork.
Does anyone else use jicama? What do you do with it?
Jicama is often eaten raw.
A squeeze of Lime and a sprinkle of Salt and Cayenne.
Can also sub in for Water Chestnuts in Stir-frys.
When roasted or stewed it becomes soft like Turnips, Daikon or other Root Vegetables but does not have the starch of a Potato and absorbs the flavors it is cooked with.
I have never cooked it.
You can make a pickle/escabeche of it with lime juice, salt, and chile powder. Goes great in South Western/Mex/Mex inspired salads, as well as South East Asian salads---think lime juice, fish sauce, sugar, fresh chiles, carrots, mint leaves, etc all with jicama.
I love eating it but hate peeling it. Would love to know if anyone has tips on that.
I've tried roasting it, but it's never really softened up completely for me. Still delicious though! I can make my way through a whole one in no time (and with no guilt.)
Besides mostly just eating it raw, I've made jicama slaw with it. Same preparation as my favorite coleslaw, just with jicama instead of coleslaw.
We eat it raw, but we also use it in stir-fries. It can be quite sweet so its really good with things like sweet and sour pork, or chicken.
I pickle it as I would with daikon, and throw it in a pate sandwich.
At my old restaurant we made mango habanero jicama pickles to top our BBQ pork sliders. SO good!
There was a thread recently about winter salads and I posted a link to one using Clementines and Jicama. Yes, this qualifies as "throw it in a salad" but it's a specific salad. Here's the link to that recipe:
Note: I typically sub arugula for the fresh cilantro. This avoids the problem some people have with cilantro. I suspect any green of your choice would also work, but I've also tried mache lettuce or baby spinach with good results.
Here's a link for a somewhat different winter salad: Arugula with Roasted Winter Squash, Jicama, and Cranberries
Finally, a friend from El Salvador turned my on to serving sliced mango with hot sauce (I recommend Crystal). My husband and I love this so much that when I found the following recipe for a salad using oranges with hot sauce, Mom's Florida Orange and Avocado Salad, I knew I had to try it. The original recipe doesn't include jicama, but I can't see any reason why julienned jicama wouldn't be a fabulous addition to this salad:
The recipe is the second one, but the first one, Moroccan Olive and Orange Salad, would also work well with jicama strips.
When on vacation in Mexico, I had it sliced paper thin and used as a wrapping for crab and shrimp appetizers.