You read that it tastes like cucumber? I had it in several dishes when I went to Mexico a few years ago. I thought it was very strong tasting - like other root vegetables such as ginger and horseradish. Not really "spicy" - but very strong. Can it be prepared differently?
I'm just saying... Kelley
“You are never given a wish without also being given the power to make it come true. You may have to work for it, however.” - Richard Bach
The March 2009 issue of Vegetarian Times has a great recipe with Jicama. They describe it looking like "a large, round potato, but the crisp crunch tastes more like cucumber." They recommend it in salads, tacos or cut into sticks for a snack. The recipe: Grated Raw Beet Salad with Jicama, Avocado and Orange. I think it's on their website, but if anyone is interested let me know and I'll write it here.
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