Overlooked Vegetables, Part 1

ligytha

So, I've gotten more curious about the veggies in the market. I've never even heard of some of them. So, I have decided to occasionally post about them as well as how to buy and use them.

Today's veggie is the Jícama (hee-kah-mah), also called the Mexican Potato, the Mexican Turnip, and the Yam Bean Root. It is a legume.

http://i298.photobucket.com/albums/mm265/ligytha/jicama.jpg

Available at the regular supermarkets where I live, jícama is the root of a type of Central American vine. It has a thin brown skin and white flesh. After peeling, it can be eaten raw or cooked. The taste is crisp and sweet. It is often likened to a cross between and apple and a potato. When buying one, look for a medium sized specimen that is firm and dry. Do not purchase one with wet or soft sports, which may mean that it is rotting. Larger jícama tend not to be as flavourful. If kept in the refrigerator, it will last up to two weeks.

Serving Size (60g)
Calories 25
Calories from Fat 0
Total Fat 0g
Sodium 0mg
Cholesterol 0mg
Total Carbohydrate 5g
Dietary Fiber 3g
Sugars 1g
Protein 0g
Vitamin A 0%
Vitamin C 20%
Calcium 0%
Iron 2%

In your existing recipes, jícama can be substituted for water chestnuts, sliced thin on top of salads, put into stir-fry, steamed, or just eaten plain. You can also try one of the simple recipes below:

Jicama-Orange Salad

---

1 jicama -- (1-1/2-pound)
3 cups orange sections -- (9 oranges)
1/4 teaspoon salt
1 Dash chili powder
3 tablespoons chopped fresh cilantro

---

1. Peel and slice jicama; cut each slice into 2-inch strips.
2. Combine the jicama strips, orange sections, salt, and chili powder in a bowl; toss gently.
3. Cover; chill 30 minutes. Sprinkle with cilantro.


Grilled Jicama

---

1 medium jicama, peeled, quartered and cut into 1/4 inch thick slices
Olive oil
Salt
Fresh lime juice

---

1. Preheat the grill until hot. Brush both sides of the jicama slices with a small amount of oil.
2. Place them on the grill and cook about 1 minute per side.
3. Remove from grill and sprinkle with salt and lime juice.

Banditos Pineapple Ginger Salsa recipe

---

4 cups pineapple chunks, drained
1 cup red onion, finely diced
1 cup jicama, peeled and diced 1/4 inch
1 cup cilantro, chopped (no stems)
2 tablespoons ginger, peeled and minced
1 teaspoon salt
1 teaspoon white pepper
1 tablespoon garlic powder
1 cup orange juice

---

1. Place pineapple on cutting board and chop until it is in roughly 1/8-inch pieces.
2. Place all ingredients into a bowl and fold together until mixed thoroughly.

ligytha

So, I've gotten more curious about the veggies in the market. I've never even heard of some of them. So, I have decided to occasionally post about them as well as how to buy and use them.

Today's veggie is the Jícama (hee-kah-mah), also called the Mexican Potato, the Mexican Turnip, and the Yam Bean Root. It is a legume.

http://i298.photobucket.com/albums/mm265/ligytha/jicama.jpg

Available at the regular supermarkets where I live, jícama is the root of a type of Central American vine. It has a thin brown skin and white flesh. After peeling, it can be eaten raw or cooked. The taste is crisp and sweet. It is often likened to a cross between and apple and a potato. When buying one, look for a medium sized specimen that is firm and dry. Do not purchase one with wet or soft sports, which may mean that it is rotting. Larger jícama tend not to be as flavourful. If kept in the refrigerator, it will last up to two weeks.

Serving Size (60g)
Calories 25
Calories from Fat 0
Total Fat 0g
Sodium 0mg
Cholesterol 0mg
Total Carbohydrate 5g
Dietary Fiber 3g
Sugars 1g
Protein 0g
Vitamin A 0%
Vitamin C 20%
Calcium 0%
Iron 2%

In your existing recipes, jícama can be substituted for water chestnuts, sliced thin on top of salads, put into stir-fry, steamed, or just eaten plain. You can also try one of the simple recipes below:

Jicama-Orange Salad

---

1 jicama -- (1-1/2-pound)
3 cups orange sections -- (9 oranges)
1/4 teaspoon salt
1 Dash chili powder
3 tablespoons chopped fresh cilantro

---

1. Peel and slice jicama; cut each slice into 2-inch strips.
2. Combine the jicama strips, orange sections, salt, and chili powder in a bowl; toss gently.
3. Cover; chill 30 minutes. Sprinkle with cilantro.


Grilled Jicama

---

1 medium jicama, peeled, quartered and cut into 1/4 inch thick slices
Olive oil
Salt
Fresh lime juice

---

1. Preheat the grill until hot. Brush both sides of the jicama slices with a small amount of oil.
2. Place them on the grill and cook about 1 minute per side.
3. Remove from grill and sprinkle with salt and lime juice.

Banditos Pineapple Ginger Salsa recipe

---

4 cups pineapple chunks, drained
1 cup red onion, finely diced
1 cup jicama, peeled and diced 1/4 inch
1 cup cilantro, chopped (no stems)
2 tablespoons ginger, peeled and minced
1 teaspoon salt
1 teaspoon white pepper
1 tablespoon garlic powder
1 cup orange juice

---

1. Place pineapple on cutting board and chop until it is in roughly 1/8-inch pieces.
2. Place all ingredients into a bowl and fold together until mixed thoroughly.

plantlady99

thx

MontanaGirl

Yumm!! I love raw Jicama!! Very tasty - crunchy and sweet.

astridfeline

Weird timing, I have a jicama, oranges, carrot, and mint sitting on my counter, ready to be cut up into a salad!