Jicama Fries.....help please..

[LilBit]

I've noticed that many of you have said that you slice the Jicama, making "fries" out of them.

Well, I just finished slicing a huge Jicama into sticks, tossed them with Olive Oil, Italian Seasonings and a bit of Garlic Powder. Threw them into the oven on 425 thinking the higher heat would cook them thoroughly, considering they are a rather tough root vegetable.

I turned them once, and noticed that they were looking dry, spritzed them again with a bit of Olive Oil, and continued to cook them for about 40 minutes total.

They're still extremely crunchy, like eating a raw potatoe. I was very disappointed, as at least, I wanted the texture of soft fries.

What in the world do you have to do to them to get them to cook until soft, without drying out? :sadblinky

[not2late]

Jicama doesn't soften when you cook them. That's why you can substitute them for waterchestnuts in Asian dishes.

Turnips and celeriac (celery root) make the best fries out of the Induction veggies. Pumpkin does too, provided it's the fresh pumpkin (not the stuff in the cans).

For jicama, I just slice them into "fries" and eat them plain or drizzled with lime juice, salt and pepper.

[LilBit]

Thanks not2.....I've tried turnips and they were so strong I nearly gagged. My family is pretty easy to please, and they hated the flavor too.

I've never heard of celeriac, but I'll look for it next time I'm shopping.

I wanted fries so badly. :sadblinky

[not2late]

Thanks not2.....I've tried turnips and they were so strong I nearly gagged. My family is pretty easy to please, and they hated the flavor too.

I've never heard of celeriac, but I'll look for it next time I'm shopping.

I wanted fries so badly. :sadblinky

Turnips can be strong. Other times, they can be very mild and when they are cooked, very sweet. You might have gotten a hold of some strong tasting turnips....you might want to soak the cut turnips in lightly salted water to draw out the harsh taste.

If you can find celeriac, do try it out. It makes great "potato chips" too.

[LilBit]

Thanks not2.....I've tried turnips and they were so strong I nearly gagged. My family is pretty easy to please, and they hated the flavor too.

I've never heard of celeriac, but I'll look for it next time I'm shopping.

I wanted fries so badly. :sadblinky

Turnips can be strong. Other times, they can be very mild and when they are cooked, very sweet. You might have gotten a hold of some strong tasting turnips....you might want to soak the cut turnips in lightly salted water to draw out the harsh taste.

If you can find celeriac, do try it out. It makes great "potato chips" too.

When I had bought turnips before, I cubed them to make a vegetable soup. The danged things ruined the entire pot of soup, no one would eat it.

While I have your attention, I wanted to ask you what you or anyone else uses to "fry" things in? Olive Oil doesn't heat well to high temps, and Canola really doesn't either for that matter. From what I've read, high heating makes the "fat chains" change into bad, almost trans fats.

The only other option I know is vegetable oil, but that isn't good for us either, is it?

I'm asking because if I do find the celeriac, I'd like to try deep frying the chips you spoke about.

[not2late]

I use peanut oil. It has a high smoke point and it's more or less tasteless. If you have a peanut allergy, you shouldn't use it because it might cause you some problems.

I buy it in a big container from a warehouse store like Sam's (it's cheaper to buy a big vat of it than it is to buy a small bottle at a regular supermarket).

[ttdriver]

Shredded turnips fried in butter and garlic and onions?

............... beats hashbrowns by a mile!!!

Betty

[2big4mysize]

you want to get small young turnips if you don't like the stong flavor.

Many folk make cauiflower fries rost them in the over time slightly brown as this dries them a bit then french fry as normal with any herbs you like.

[290wannabe150onAtkins]

Ive never had a turnip, what do you guys mean by a strong flavor? And what else can you do with em?



Holly :capital

[LilBit]

You can do a lot of things with turnips, mash them with butter, salt and pepper, for one thing...and ttdriver suggested hash browns; I've not tried those yet.

They have a very strong, almost pungent flavor though; hard to explain. Turnips are a very coarse root vegetable.

The thing that's strange is, I love rutebaga, and turnips are often compared to them, so when I bought the turnips I really thought nothing of it, assumed I would love them.

Bleh! :no

2big, I'll try them again, only this time I'll look for small, young ones. I'm really confused about your post on cauliflower fries though. I can't quite imagine cutting it into fries because they basically fall apart into little flowerettes when you cut into it. I'll try it at some point.

[2big4mysize]

sorry I didn't give fixing instuctions you just break uop the head into flowerettes or you can use frozen ones. I don't deep fat fry so I just coat them lightly with olive oil and a spice mix either spicrey hot or garlic depending on what i'm in the mood for and then into the hot over they go until they are browned.

Some of the fellows posted last yr they deep fry them after that to get them really crunchier. of course they add the spices after deep frying the flowerettes.