Quote:
Originally Posted by IP43
Nice to catch up on all the posts. Happy Turkey Day to my US friends. I LOVE the veggie turkey platter! That's a keeper!!
After a lot of searching, someone found me a Jicama. She says it's a "soft" one and is worried it's not good. It's also about the size of a squash (are they supposed to be that big??) so maybe I got a dud, but I'm going to make some of the recipes anyway. Just gotta go find the threads (which may take awhile on 3FC)
Can't wait! (Odd to be so excited about weird veggies LOL)
Enjoy your holidays everyone!
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Jicamas can be large, but it depends on how soft as they are slightly soft. Here is my recipe collection so you can get right at cooking. The last one is Rainbow's recipe.
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.
Jicama Hashbrowns
One jicama, peeled and shredded
1/4 of a green pepper diced
1/4 of an onion, diced
Salt/pepper to taste
Oil
Directions
Using a 2 quart saucepan, fill it about 1/2 way with water and sprinkle salt.
Get the water boiling and put in the shredded jicama. Let it boil for 15 minutes or so until the jicama is soft. Then drain the jicama in a colander that has small holes in it..Press down with a large spoon so the water releases.
In a frying pan, place about 2 Tbs. of oil. Mix the jicama in a bowl with the green pepper and onion and spices. In the heated oil place mounds of the jicama mixture and flatten out with a spoon. Cook until they are slightly browned on one side, then flip if you can. The patties won't stay together, but you can scramble them until they are hot and the other veggies are soft.
Serve as you would hashbrowns.
Crispy jicama “bacon”
1 jicama peeled, and sliced paper-thin into rounds, strips, or chopped into 1/4 inch dice for bacon bits
Marinade:
2 tablespoons sunflower oil
1-2 tablespoons smoked paprika
1 tablespoon maple syrup (could use wf maple syrup???)
1 teaspoon garlic powder
1/2 teaspoon salt
1. Lay jicama out on parchment paper.
2. Coat both sides of jicama with a marinade. If making bacon bits, just mix the marinade with the jicama and spread onto parchment.
3. Dehydrate until crisp, flipping and transferring to mesh sheets 1/2 way through. The jicama may take up to 24 hours to get really crispy.
Jicama spicy snack
Cut up in cubes
squeeze of lime
sprinkle salt
sprinkle chili powder
sprinkle cayenne if you like a kick.
Coconut Fried Sweet Cinnamon Jicama Chips
peel your jicama and slice as thin as you can!!
the thinner, the crispier the edges!!!
i only used 1 tsp coconut oil....in the pan...
saute your jicama chips on both sides....until slightly brown!
once they start to brown, sprinkle with cinnamon and splenda...
or powdered stevia or sweetener of choice.
flip your slices and cover the other side with cinnamon splenda too!!
these taste like....like....
a cross between a cinnamon funnel cake and those
crispy edges of your favorite pancakes!!!!
She's doing so well, and she's wonderful!
