- It’s pronouced “hick-uh-muh”
- It’s a delicious and nutritious root veggie from Mexico
- It’s low in carbs, high in fiber, vitamin A & C
- It can be eaten raw or cooked in about a zillion different ways
When cooked, it’s kind of potato-y. It doesn’t have that cabbage-y taste that so many other purported low-carb potato substitutes have (I’m looking at you, cauliflower!)
It’s super easy to make, and last night I tried it both roasted and fried; let me tell you about it.
Baked Jicama Fries – 5 stars!
- Peel it, slice it like french fries, toss with Roasted Garlic Infused Oil, a little salt and a tablespoon or two of Wahoo! Chili Seasoning.
- Roast at 425°F for about 30-45 minutes. Stir it a few times. Squeeze a lime over them and serve with any one of our fabulous dips.
- So delish! It’s great bar food … serve it with cold beer.
- Pro tip: don’t skip the lime – it’s awesome.
- Peel it, cube it, toss with Roasted Garlic Infused Oil, a little Seasoned Salt and a tablespoon or two of Citrus Herb Seasoning. And if you have sesame seeds laying around, toss those in, too!
- Roast at 425°F for about 30-45 minutes. Stir it a few times. Squeeze a lime over top and serve as a side with grilled meat or tacos.
- This also makes a great finger food with any of our delicious dips!
- I thought I could toss cubes with Avocado Oil, plus a blend of Onion Onion™ Seasoning, Garlic Garlic™ Seasoning and Seasoned Salt, stir in some diced peppers and saute it.
- And while you can do that … it takes a super-long time to cook. Like 2 hours. And lots of tending, adding water, and learning what happens to peppers when you saute them for two hours.
- In that first photo, it looks pretty, but tastes like warm, raw potatoes.
- In this photo:
While they’ve lost their looks, they were tasty. But I prefer either of the above baked versions.
PS. Try jicama “in the raw” with this fanstastic Jicama Slaw!