try the recipe I posted above all this other crap they are both awesome and you are fine ..I am not sure what nerve you hit here but you are welcome in my opinion to post how ever you are ...this place is toooo serious lately is all can say!!!
George Stella has a pretty good Match stick Jiama french fry type of recipe. Its pretty descent, Although my taste buds prefer turnips, they aren't for everyone. Most commonly that I have seen Jicama is used in things like slaw's, salad's, salsa's, or just used as dippers or even replace as chips (maybe dip into some Guacamole). My husband and the guys usually eat the jicama first off the veggie plate, and they are awsome made into faux apples! I did a recipe search and saw some people slice and add it to stir frys, or in things like chicken salad, fillers for sandwiches and such in place of lettuce. Here are a few ideas, hope it helps!
Alright Dude...you're right "manly" recipes for it were hard to find, but I got this much: Jicama — Also called the yam bean root, jicama is a member of the morning glory family that hails from Mexico and South America. It ranges in weight from a few ounces to 6 pounds. Its crispy white flesh is hidden under a fibrous dust-brown skin, which must be completely stripped off.
It's been called a cross between an apple and a potato because it's crisp and slightly sweet like an apple, yet can be used much like a potato (just without the starch!)
Carbohydrate Information: 1 cup cooked (boiled):
8.8 grams carbohydrate; 3.7 grams fiber. Low Carb Uses:Like potatoes, jicamas can be steamed, baked, boiled, mashed or fried. Unlike potatoes, however, they can also be eaten raw. Sliced into wide sticks, jicama makes a crunchy carrier for guacamole and highly seasoned dips.
Why don't you grill it? That's always manly isn't it?
Last edited by cathyjobob; March 7, 2007, 09:33 PM.
Comment