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Welcome to the ultimate guide to cooking jicama, courtesy of Lily Morgan! Jicama is a unique vegetable with a mild flavor and a crunchy texture. You may have seen it mixed in salads or served as a side dish, but there are a variety of creative ways to use it in your cooking. In this guide, I’ll share some tips for cooking jicama, as well as some of my favorite recipes. So grab your jicama and let’s get cooking!
What is Jicama?
Jicama (pronounced hee-kah-ma) is a root vegetable native to Mexico and Central America. It has a mild, slightly sweet flavor and a crunchy texture. The outside is covered in a thin, brown skin, which is edible if cooked. The inside is white and firm. Jicama is high in fiber and low in calories, making it a great choice for people looking to add more vegetables to their diet. It’s also packed with vitamins and minerals, including vitamins C and B6, folate, and potassium.
How to Buy and Store Jicama
When shopping for jicama, look for a firm vegetable with no soft spots or blemishes. The skin should be thin and smooth. Avoid any vegetables with cracked or wrinkled skin. Once you’ve bought your jicama, store it in a cool, dry place. It will keep for up to a week. If you want to store it for longer, wrap it in plastic wrap and put it in the refrigerator.
How to Prepare Jicama
Before cooking jicama, it must be prepared. Start by washing it with cold water and drying it with a paper towel. Then, use a sharp knife to peel off the skin. Once the skin is removed, cut the jicama into cubes or thin slices. Be sure to discard any soft spots or blemishes.
How to Cook Jicama
Jicama can be cooked in a variety of ways. Here are a few of my favorite methods:
Bring a pot of water to a boil. Add the jicama and cook for 10-15 minutes, or until it is tender. Drain and serve.
Preheat oven to 400°F. Toss the jicama cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes, or until golden brown.
Heat oil in a skillet over medium heat. Add the jicama and cook until golden brown. Drain on a paper towel and season with salt.
Now that you know how to cook jicama, it’s time to get creative! Here are a few of my favorite recipes:
These jicama fries are a great way to get your kids (or yourself!) to eat more vegetables. They’re crispy and flavorful, and make a great side dish. Ingredients:
- 1 jicama, peeled and cut into fries
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper, to taste
- Preheat oven to 400°F.
- Toss fries with olive oil, garlic powder, paprika, salt, and pepper.
- Spread on a baking sheet and roast for 20-25 minutes, or until golden brown.
- Serve with your favorite dipping sauce.
This jicama salad is the perfect light lunch or side dish. It’s crunchy, flavorful, and packed with nutrients. Ingredients:
- 1 jicama, peeled and cut into cubes
- 1 red bell pepper, diced
- 1/4 cup cilantro, chopped
- 1/4 cup lime juice
- 1 tablespoon olive oil
- Salt and pepper, to taste
- In a large bowl, combine jicama, bell pepper, and cilantro.
- In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
- Pour dressing over jicama mixture and toss to combine.
- Serve immediately or chill in the refrigerator for an hour.
Jicama Cooking Tips
Here are a few tips to help you get the most out of your jicama cooking adventures:
- Jicama is a great addition to salads, stir-fries, and tacos.
- Jicama can be boiled, roasted, fried, or eaten raw.
- To make jicama fries, cut the jicama into thin strips, toss with olive oil and seasonings, and roast in the oven.
- Jicama can be stored in the refrigerator for up to a week.
- Jicama is high in fiber and low in calories, making it a great choice for a healthy diet.
Jicama is a unique and versatile vegetable that can be used in all kinds of dishes. With its mild flavor and crunchy texture, it’s a great addition to salads, stir-fries, and tacos. Plus, it’s packed with vitamins and minerals and low in calories, making it a great choice for a healthy diet. So what are you waiting for? Grab your jicama and get cooking! As the old saying goes, “If it ain’t jicama, don’t fix it!”