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I am intrigued by this little veggie, what do I do with it. Any ideas or suggestions for recipes or preparation
 

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If you slice it up, it's nice in salads.
 

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great in salads, with hummus, with guacamole, and i have even heard of people seasoning it and tossing it in olive oil and the baking it
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>karenlovessnow</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
Can you describe what it tastes like, if anything? Something that it is similar to?</div>
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I think jimaca tastes like a cross between a potatoe & an apple. I've only had it raw in salads.<br><br><br><br>
HTH,<br><br>
Michelle
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>karenlovessnow</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
Can you describe what it tastes like, if anything? Something that it is similar to?</div>
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It's very crisp, slightly sweet, slightly starchy. It's a very refreshing root veggie.<br><br><br><br>
Try cutting into wedges and tossing with lime juice and cayenne pepper.
 

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Slice into tiny cubes and toss with corn, black beans, lime juice, cilantro, chili pepper and garlic salt and serve over lettuce. I like it like that. Theoretically you can cook a jicama any way you can cook a potato.
 

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I would be careful about cooking it. I've heard it is very easy to cook it in such a way that it tastes awful. I think you are much safer eating it raw, putting pieces into a salad, etc. It is a favorite of people in Mexico and Central America. If you have any friends of that background, ask them for tips.
 

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I cut it into sticks and put it in my lunch.<br><br><br><br>
Lately I haven't gotten good Jicamas though. They're sort of brownish inside and with craters...
 

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I think the best way I've had it is in the form of a slaw. This was at a restaurant in San Antonio. It had a citrus vinaigrette dressing. I've never made my own, but I found some promising recipes:<br><br><br><br><a href="http://www.foodtv.com/food/recipes/recipe/0,1977,FOOD_9936_28571,00.html" target="_blank">http://www.foodtv.com/food/recipes/r..._28571,00.html</a><br><br><a href="http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_17368,00.html" target="_blank">http://www.foodnetwork.com/food/reci..._17368,00.html</a><br><br><a href="http://www.aaa-recipes.com/jicama/jicama5.html" target="_blank">http://www.aaa-recipes.com/jicama/jicama5.html</a><br><br><a href="http://www.aaa-recipes.com/jicama/jicama2.html" target="_blank">http://www.aaa-recipes.com/jicama/jicama2.html</a><br><br><a href="http://www.fatfree.com/recipes/salads/jicama-slaw" target="_blank">http://www.fatfree.com/recipes/salads/jicama-slaw</a><br><br><a href="http://www.go-at-home.com/recipeDetail.asp?RecipeID=290" target="_blank">http://www.go-at-home.com/recipeDetail.asp?RecipeID=290</a>
 

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Tess, was going to suggest making a slaw - I've done it and it's super-yummy!<br><br><br><br>
My kids like it cut in sticks and dipped in tofu-'ranch' dressing.
 

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I usually like to snack on jicama sticks and try to cut them about half an inch on each side. When it's on salads I like it to be cut julienne style.<br><br><br><br>
To me it tastes like a very juicy radish without the spice and slightly less dense.
 

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I finally found my collection of five salad recipes using jicama.<br><br><br><br>
One of these is for a lobster-mango salad. Obviously, I am not advocating that you eat lobster. But I am assuming that any reader here will have enough brains to omit the lobster or find some appropriate ingredient to substitute.
 

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Wow...i'm gonna give this veg a try. I've seen it in stores and didn't know what the thing was, and definelty didn't know what to do with it. <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 

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In case anyone needs basic selection, storage, and preparation tips for jicama, I found these:<br><br><br><br><a href="http://www.theworldwidegourmet.com/vegetables/root/jicama.htm" target="_blank">http://www.theworldwidegourmet.com/v...oot/jicama.htm</a><br><br><a href="http://www.amazon.com/gp/redirect.html?ie=UTF8&linkCode=ur2&camp=1789&creative=9325&tag=veggieboards.com-20&location=http%3A%2F%2Fwww.amazon.com%2Fgp%2Ffeature.html%2F104-6549061-6715962%3FdocId%3D30123" target="_blank">http://www.amazon.com/gp/feature.htm...d=30123#Jicama</a>
 
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