On Jicama

Last night I ate some jicama (the J pronounced as an H).  It is a strange root vegetable that I bought at the Asian Market.  Eliza said that she has grown it before and recommended trying it out and so my response was to buy one.

Jicama is sweet and crisp and can be munched on raw.  It can also be stir fried and seems to retain its crunchy qualities quite well when put on heat.  Because of it’s sweetness there is not really any need to add additional flavorings to the strange root though we did find that adding a bit of lime juice and chili powder works excellently.

Really it proves to be an interesting new root vegetable to try out.  Give it a shot if you come across it.  You might like it.  I am excited that we are growing a few in our garden this year.

A pile of the jicima roots

~ by Nathaniel on April 20, 2010.

2 Responses to “On Jicama”

  1. Love love love the jicama. Here’s a recipe I’ve enjoyed:

    Napa Cabbage and Snow Pea Slaw

    DRESSING:
    2 TB sugar
    2 TB fresh lime juice
    1 TB fish sauce
    1 tsp dark sesame oil
    1/2 tsp grated fresh ginger

    Whisk all that together

    SLAW:

    4 cups (1/4-in) slices napa (Chinese) cabbage
    1/2 cup snow peas, trimmed and cut lengthwise into (1/8-in) thin strips
    1/2 cup fresh bean sprouts
    1/2 cup julienne-cut peeled jicama
    1/4 cup julienne-cut red bell pepper
    2 TB thinly sliced green onions
    2 TB finely chopped fresh cilantro

    Combine everything and toss with the dressing. Best if you chill the whole deal for 30 minutes.

    • Sweet! That sounds delightful. I will definitely plan on trying it out next time I swing by the Asian Market and can pick up another jicama

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