Jicama?

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  • I know this deliciously starchy vegetable is allowed on most low carb diets, anyone know about IP? I've seen some mixed thoughts when I Googled.
  • Quote: I know this deliciously starchy vegetable is allowed on most low carb diets, anyone know about IP? I've seen some mixed thoughts when I Googled.
    It was added as a veggie (not restricted) on the May 2012 revised IP Phase 1 sheet. It's fair game for your 4 cups a day veggies.

    Molly
  • I did not have the latest sheet, but I was very excited when I heard that it was added to the list. Made a bunch of jicima chips in my dehydrator last weekend - yummm!!!
  • That sounds yummy! How did you make the chips?
  • I am picking up Jicama this weekend to try out some new recipes!

    Baked Jicama Dessert:
    2 cups jicama -- very thinly sliced
    2 packets Sweetener
    1/2 teaspoon ground cinnamon
    1/2 teaspoon apple pie spice
    WF Caramel Sauce or Davinci Caramel Syrup

    Preheat oven to 350.
    1. Spray a small (8 or 9") pie pan liberally with cookng spray.
    2. Arrange 1/2 of the jicama slices in the bottom of the pie tin.
    3. Sprinkle 1 packet Sweetener and 1/4 tsp of Cinnamon and 1/4 tsp Apple Pie Spice, drizzle with Caramel Sauce/Syrup. Repeat the layering.
    4. Cover with foil and bake for 15 minutes.
    5. Uncover and bake an additional 15 minutes.
    6. Serve warm with IP ice cream!

    Inspiration Recipe: http://www.lowcarbfriends.com/recipe...s/jicama.shtml

    Baked Jicama Fries:

    Pre-heat oven to 375 F.
    1. Cut jicama into 1/4″ thick lengthwise slices, then cut again into 1/4″ sticks to resemble fries. Try to keep them sliced as evenly as possible for even baking.
    2. Toss sticks with evoo.
    3. Mix together with spices in a ziploc baggie, toss in jicama, seal bag and give it several good shakes to evenly coat the fries.
    4. Place onto baking sheet lined with parchment paper, spaced apart so they are not touching each other.
    5. Bake for 15mins. Remove from oven, toss/flip fries, return to oven for another 10mins or until baked to a nice golden brown color.

    Inspiration Recipe: http://fastpaleo.com/baked-jicama-fries/

    Top 10 Ways to Enjoy Jicama!:
    http://www.fruitsandveggiesmorematte...o-enjoy-jicama

    Ways to cook a Jicama:
    http://www.livestrong.com/article/44...cook-a-jicama/
    http://www.livestrong.com/article/54...like-a-potato/
  • Yum!! Can't wait to try some recipes out. Although I think to start out with I just might cut off a chunk and eat it like an apple
  • Quote: Yum!! Can't wait to try some recipes out. Although I think to start out with I just might cut off a chunk and eat it like an apple
    I had plentry of it raw this week as the garnish on my sashimi lunch, lol...I ate it all up!
  • Quote: I had plentry of it raw this week as the garnish on my sashimi lunch, lol...I ate it all up!
    what does it taste like???
  • The first way I had it was cut up like fries, then squirt some lime juice on them. Keeps well in a baggie in fridge for several days.
  • Pico de Gallo Salsa

    Original recipe (I just subbed out the balsamic vinegar): http://allrecipes.com/recipe/mikis-j...10=1&e7=Recipe

    Make a half recipe if you don't have a crowd to feed!
    Ingredients
    • 12 roma (plum) tomatoes, finely diced
    • 2 jicamas, peeled and finely diced
    • 4 poblano peppers, finely diced
    • 1 red onion, finely diced
    • 6 jalapeno peppers, seeded and finely diced
    • 3 tablespoons chopped garlic
    • 4 limes, juiced
    • 1/4 cup chopped fresh cilantro
    • 3 tablespoons white wine vinegar
    • 1/4 cup salt
    Directions
    1. Toss diced tomatoes, jicamas, poblano peppers, red onions, and jalapeno peppers with garlic, lime juice, cilantro, white balsamic vinegar, and salt together in a large mixing bowl.
  • Root Vegetable Bake

    Original recipe: http://allrecipes.com/recipe/root-ve...10=1&e7=Recipe

    Ingredients
    • 2 rutabaga, peeled and chopped
    • 2 jicama, peeled and chopped
    • 2 turnips, peeled and chopped
    • 1/8 cup minced fresh rosemary, or to taste
    • 1 tablespoons olive oil
    • 2 cloves garlic, minced
    • 1 t. sea salt

    Directions
    1. Preheat oven to 400 degrees F (200 degrees C).
    2. Combine rutabaga, jicama, and turnips in a large baking dish.
    3. Mix rosemary, olive oil, garlic, and sea salt in a small bowl; pour over vegetables and toss to coat.
    4. Bake in the preheated oven until vegetables are tender, 35 to 45 minutes.
  • I am definitely looking for jicama this week- we are getting tired of salads, and we tried turnip fries last week but they were a little too spicy for me, hoping this might be a good alternative. Thanks for the recipes, stargirl and LizRR!
  • Jicama Salad

    Original recipe (I omitted carrot and sugar): http://allrecipes.com/recipe/singkam...10=1&e7=Recipe
    Ingredients
    • 1 large jicama, peeled and cut into matchsticks
    • 1 red bell pepper, cut into long thin strips
    • 1 green bell pepper, cut into long thin strips
    • 1 small red onion, sliced into thin lengthwise slivers
    • 2 green chile peppers - halved lengthwise, seeded, and cut into strips
    • 1 (2 inch) piece fresh ginger root, thinly sliced
    • 1 cup water
    • 2/3 cup vinegar
    • .5 c. pourable splenda
    • 1 teaspoon salt
    Directions
    1. Combine the jicama, red bell pepper, green bell pepper, red onion, green chile peppers, ginger, and carrot in a large bowl. Whisk the water, vinegar, sugar, and salt together in a separate bowl; pour over the vegetable mixture and toss to coat. Refrigerate at least 1 hour before serving.
    ETA: Another very similar recipe I found uses cilantro, and would be nice addition to this recipe.
  • Quote: Jicama Salad

    Original recipe (I omitted carrot and sugar): http://allrecipes.com/recipe/singkam...10=1&e7=Recipe
    Ingredients
    • 1 large jicama, peeled and cut into matchsticks
    • 1 red bell pepper, cut into long thin strips
    • 1 green bell pepper, cut into long thin strips
    • 1 small red onion, sliced into thin lengthwise slivers
    • 2 green chile peppers - halved lengthwise, seeded, and cut into strips
    • 1 (2 inch) piece fresh ginger root, thinly sliced
    • 1 cup water
    • 2/3 cup vinegar
    • .5 c. pourable splenda
    • 1 teaspoon salt

    Directions
    1. Combine the jicama, red bell pepper, green bell pepper, red onion, green chile peppers, ginger, and carrot in a large bowl. Whisk the water, vinegar, sugar, and salt together in a separate bowl; pour over the vegetable mixture and toss to coat. Refrigerate at least 1 hour before serving.


    This sounds yummmmmy!
  • I made the Baked Jicama last night, so good!