Here in the southwest jicama (pronounced He-com-a) is pretty much a staple food but thought I'd provide some info on it for those of you in other areas that may not be familiar with it.
Jicama is the root of a bean plant. It looks like a very large turnip in shape, but the color of both the skin and flesh is like a potato, but the skin peels more like that of an onion. It has a crunchy texture like water chestnuts but the taste is sweeter. They are low in calories, high in fiber, a good source of vitamin C, and a fair source of iron.
It can be eaten raw or cooked. It is often used raw in salads and salsas. A salsa made of chopped jicama, peppers, onions, any kind of fruit, and a little lime juice is great on sandwiches or as a topping for eggs, poultry or fish.
It is also great with eggs or as a side dish pan fried just like you would make home fried potatoes. They are also good julienned and baked like "french fries". I like these much better than with potatoes because of the crunchy texture. Sprinkle them with a little pepper, garlic powder, or paprika, or try them with a little malt vinegar. They are also good in any kind of soup or stir fry.
They are extremely versitile and can be used in place of potatoes, rice, pasta, corn, or beans in most recipes or eaten all by themselves. They are also a nice addition to most casserole dishes, adding some crunch, taste, and nutrients.
Try thinly slicing them and have them as a snack in place of potato chips.
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