Need Answer Quickly Please!!!

[lisadallasr]

HI everyone, ok hopefully i can get some feedback before dinner lol, im making jicama and i have fried it and love it, but i was wondering has anyone tried boiling them and then mashing them and if so what was the taste and do they get soft if you boil it, just curios, i love it fried and raw but was trying to figure out another alternative to mashed potatoes, not using cauliflower or turnips.

[julirama723]

Re: Need Answer Quickly Please!!!

I don't think jicama ever really gets soft. I know chayote does soften with cooking, but I think of that as more of an apple substitute rather than a potato substitute.

Do you want a MASHED substitute, or a potato substitute? Daikon, sliced and fried in the oven makes great oven fries. I know that you can use pumpkin puree to make a savory dish (almost like mashed sweet potatoes) using butter, salt and pepper, but I didn't really like the taste of it because I was used to the sweet version!

[not2late]

Re: Need Answer Quickly Please!!!

They don't get soft no matter how long you cook them. For mashed potatoes, Induction veggie substitutes include celery root (celeriac), pumpkin, kohlrabi, cauliflower, turnip, any of the radishes (daikon or the typical red radishes).

[yma832]

Re: Need Answer Quickly Please!!!

I know this is late but I just had to respond. A while back I wanted a substitute for applesauce. I was having pork chops and I always ate applesauce with pork. Anyway, I had jicama raw and figured it would taste similar if it was soft and mashed. I cut them up really small and I must have cooked that thing for 3 hours I finally came to this board and they told me it won't get soft no matter how much you boil it Oh, well. live and learn

[Hopeful1]

Re: Need Answer Quickly Please!!!

I haven't tried this recipe but I want to from Linda's site. Anyways she talks about how to soften a jicama although I doubt it would ever be mashable.

This is just a small portion of the info she had on the recipe it's for a baked apple type dish.

***The jicama needs to be frozen for at least a couple days before you can turn it into "apples". The freezing step is very important or the jicama will never get soft no matter how long you cook it or at least not within a reasonable time. Freezing causes the jicama to turn quite soft in its raw state. Peel the jicama and cut into manageable sized chunks. Thinly slice the jicama into pieces about the size of apple slices. It doesn't matter if they're actually shaped like apple slices as long as they're about the right thickness. They should be about 1/8" thick and no thicker than 1/4". Put the sliced jicama into an airtight freezer container and freeze for at least a day or two or until you need them. To use them, you'll need to thaw them in the refrigerator overnight then drain off any liquid.***

[Chef Kevin]

Re: Need Answer Quickly Please!!!

I know this post is pat it's prime, but man, jicama is awesome with pork. I like to make a jerk pork and top it with a jicama salad. I make the salad like a coleslaw. Jicama slaw rocks! I make it vinegar style with a bit of mayo. it cuts thru the spice of the pork like that.

[Miss Phode]

Re: Need Answer Quickly Please!!!

Can I have your recipe for Jerk Pork Chef Kevin?

[Chef Kevin]

Re: Need Answer Quickly Please!!!

sure, I yell at the pork and call it a jerk!
this is a basic rub:
4 Tablespoons ground allspice
1 Tablespoon dried thyme
1 Tablespoon paprika
1 teaspoon ground red pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/4 teaspoon black pepper

Now, what you do from there makes all the difference.....
I like to add insane amounts of chile peppers to mine. crushed red pepper flakes are the easy way out. Whole dried peppers are commonly available in supermarkets and I really like to grind them up myself and add them (add them to your taste) to the rub.

smoked dried peppers are the bomb diggity. Or, you can add this powder to chipotles in adobo and make a wet rub.

ok, so now you have as much fire and flavor in your hands as you can handle, this is a potent mixture, LOTS of flavor. Rub it all over the pork. as heavy as you can handle! I like to let it sit a while, just to teach it a lesson about being a jerk, then on the grill. or roast in a 400F oven. Guidelines for pork have changed and you no longer have to cook it until it is leather. I like my pork around 145-155F. Cook it to whatever doneness you like.

Jerk usually has chutney with it, but not here. Make a jicama coleslaw, give it a vinegar kick with the mayo or add some dijon mustard to the mayo. If you really have guts.... Wasabi Mayo. Oh, yeah....

Feast like royalty!!!

[Miss Phode]

Re: Need Answer Quickly Please!!!

Thanks. I have everything but garlic powder, so I guess I'll substitute fresh garlic. Sounds good. I'll be making it this week.

I have chipotle chile powder, and chipotle in adobo. Can you tell I like anything chipotle?

[Chef Kevin]

Re: Need Answer Quickly Please!!!

Chipotles are like nature's candy!!!