I slice it thinly with a mandolin slider and cook in a pan with olive oil til slightly brown (mostly on the outside). It's actually also delicious as fries, I've recently discovered!
I finally found jicama just a few weeks ago, after months of searching.
I loved it instantly. Sadly, I loved it a little too much.
I didn't care for it raw, but I cut it up and baked it in the oven like fries.
Oh my.
Oh MY!!
(Note - they will still have some crunch to them no matter how long you cook them. I like that crunch!)
I have never had cravings for my Quest bars or any of the sweet IP products, but something about the sweetness in cooked jicama was like crack to me.
When I started sneaking bites of the leftover fries out of the fridge late at night I knew I had to give it up.
I told a friend on IP, "I haven't come this far to be derailed by a bloody vegetable!" So... no more jicama for me, at least not until maintenance.
I use jicama in place of apples. Sugarfree baked apples or apple sauce. Baked with pork chops.
We had the Napa Veggies at the Rainforest Cafe and knew we had to find a way to make something similar at home. My kids now say that our recipe is better than the Rainforest Cafe's. There is a lot of room for personal taste with this recipe, add other veggies or take out those you don't like. Our favorite is the Jicama, we could never leave that one out! This recipe makes a ton, but it keeps well. It will still be nice & crispy 4 days later.
1 green pepper, julienned
1 red pepper, julienned
1 yellow pepper, julienned
1 large jicama, julienned
2 cups carrots, julienned (about 4 carrots) optional
1/3 cup red onion, chopped
1/2 cup raisins (I use mix of white & regular) optional
1 cucumber, sliced
1 cup red cabbage, julienned (optional)
2/3 cup vinegar (I use seasoned white rice vinegar)
1/2 cup sugar (sugar sub)
1/4 cup vegetable oil
1/4 teaspoon pepper (or to taste)
1/2 teaspoon salt (or to taste)
Combine all the veggies in a large bowl. I use my mandolin to cut everything since there is so much julienning to do. In a small bowl, mix vinegar, sugar, oil, salt & pepper. Pour over veggies. Cover & marinate in the refrigerator. We will eat it right away, but as it sits the veggies soak up the flavors.
Last edited by dchild8989; 03-04-2014 at 10:45 AM.