View Full Version : What to do with jicama?
08-04-2004, 08:28 AM
Are there some tasty recipes that have jicama included?
08-12-2004, 02:24 PM
Let these sit for a few hours, or overnight, and they'll
take on the look and texture of fast food French fries.
1 jicama, sliced into long, thin strips
1/4 cup honey
1/4 cup olive oil
1/8 tsp chili powder
1/8 tsp cayenne powder
1 lemon, juiced
Mix all ingredients except the jicama in a large bowl.
Marinate the jicama in this mixture for a few hours. Drain
08-02-2005, 08:27 PM
There was a recipe for Jicama Salad I ran across. I think it was in Gabriel Cousens "Conscious Eating". I don't remember the proportions, but you grate jicama, pour lemon juice over it and sprinkle cayenne pepper over it and mix. I also added beet root powder for the purty purple color.
08-02-2005, 08:33 PM
You can also grate jicama, then dehydrate it, then powder it by putting it in a seed or coffee grinder. It'sa a natural sugar and an excellent sweetener. You have to use a little more powdered jicama than you would refined sugar because it is milder.
08-03-2005, 11:48 AM
That spicy fries recipe looks absolutely delicious! Now a couple of questions about it:
if soaking overnight, in the refrigerator or out? Covered or uncovered?
Can these fries be put in the dehydrator, or will they lose their flavor that way? If can be put in the dehydrator, on what temp, and for how long?
08-03-2005, 01:14 PM
[QUOTE=carrotlady]Are there some tasty recipes that have jicama included]
Jicama cut in shoestrings ( about 1 pound)
1 large grapefruit cut away all membranes and slice
just a shake of red pepper
1 large avocado cubed. Mix all together and let set for about 30 min's
This is great!
08-03-2005, 05:01 PM
Ahhhhh, jicama....one of my super favoritos!
To "do" something with it, well, here's the ONLY way I eat them:
cut into slices
add lime juice
EAT EM UP QUICK, COZ HERE COMES JACKIE TO STEAL THEM OFF YOUR PLATE!
08-04-2005, 07:40 PM
I love jicama in desserts as a kind of phylo pastry dough.
Take jicama, peel slice on a saladaco or mandoline super thin, set aside.
make up baklava by using
1 cup dates (not soaked and pitted)
2 cups walnuts
blend dates and walnuts in food processor until blended but chunky (do not over blend)
Take one slice of jicama, top with 2 tsp date/walnut mixture, spread out evenly, drizzle with honey, then top with another piece of jicama, add 2 tsp date/walnut mixture, and sprinkle with cinnamon, then the honey layer, then the cinnamon layer, when you are done, cut into triangles or diamond shapes like traditionaly baklava, and eat, yummmmmmmy
08-05-2005, 02:00 PM
I learned this trick from Matthew Kenney (pure food and wine, NYC). You can pulse pieces of jicama in a food processor to the grain of rice size and use it as the "rice" in sushi or just about any dish. I think it works better and has a better, almost sweet, taste than califlower.
08-05-2005, 08:43 PM
Jenna posted a photo of her 'potato' salad with jicama a couple of weeks ago.
You can slice it into 'chips' and top it with pesto for an appetizer.
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