What Is Jicama And How To Use Jicama
Culinary Basics - Using Vegetables - Jicama
Jicama is an unusual looking ingredient but knowing what it can be used for is part of culinary basics.
Jicama is a culinary puzzle to look at since it looks like neither a fruit nor a vegetable but it is a vegetable.
Indeed, it is a root vegetable like a turnip or a parsnip. However, jicama is decidedly quite odd looking as you can tell and is a rather bulbous, odd-shaped very large root vegetable. All the more for you to enjoy!
JICAMA FACTS AND ALL ABOUT JICAMA
- While most are grown in Central America, China and Southeast Asia, they can also be grown here in the United States if you have a warm, dry climate
- The jicama is a rather ugly root vegetable called the Mexican potato, the Mexican yam bean, the Chinese turnip, and the Chinese potato
- It is much larger than even the biggest turnip or radish
- The outside of the jicama is rough and brown
- Inside the jicama, the vegetable is the consistency of a potato or a pear
- Jicama has 86-90% water content
- You can substitute chopped jicama for water chestnuts in any recipe
- Wedges of jicama are an excellent addition to a vegetable tray as it is delicious raw
- Jicama never turns brown no matter how long it sits out
- High levels of vitamin C are found in jicama
- The plants themselves are toxic
What Can You Use Jicama For?
Jicama is very popular in Vietnamese dishes.
You can use jicama in stir-fry. The nice thing about jicama is that it does not have an overpowering taste.
Jicama does not get soggy.
You can peel it and eat it raw or sprinkle with salt, lime or lemon.
Jicama is also great as part of a salsa melody to go with fish.
You can also chop finely and add to fish tacos along with purple and green cabbage along with some tomatillos.
You can store jicama at 50-60 degrees for 1-2 months.
To prepare jicama when ready to use, simply wash, peel like a potato and slice into whatever size you want.
Jicama is high in carbs on paper but the carbs are all fiber - roughly about 6 grams.
There is zero fat in jicama and it is extremely low in sodium.
One cup of jicama is a cool 45 calories.
You can also make jicama pickles that are fabulous.
There is also a jicama diet that is famous for weight loss!
TIP: Use jicama anywhere you would use water chestnuts!
Summing It Up
In the case of jicama, looks aren't everything! This rather ugly root vegetable is really quite a treasure to add to one's culinary basics arsenal as it is versatile and healthy.
It also has some very unique properties such as never browning and never becoming soggy that make it an ideal candidate for many and various kinds of recipes!
If you have never tried jicama, give it a try as you would be surprised what this delightful little vegetable tastes like.
Try This Delicious Jicama Salad
- Jicama Salad Recipe | Simply Recipes
Crunchy, refreshing jicama salad with julienned jicama, bell peppers, red onion, cucumber, orange, and lime juice. Perfect accompaniment to Mexican food dishes.
- Organic Vegetable Gardening: Shade Plants
I have a fairly large space for my vegetable garden, which is in my backyard. My mom just gave me another bed that she wasn't using. The problem is not the space. I can still plant a lot of vegetables. ...
- Lemon Rosemary Roasted Root Vegetables Recipe
The flavors of fresh lemon and rosemary perfectly complement the sweet flavor of the beets and the earthy taste of the potatoes and sweet potatoes. The mix of so many beautiful vivid colors make this a wonderful recipe for autumn and winter. Enjoy!
- How to Store Root Vegetables in Boxes in a Cellar
Here is the first turnip I got out of my garden this summer. One week, nothing...the next, I had a bunch pushing their shoulders through the soil, and begging to be pulled. Keeping root vegetables in a cellar...
- How to Roast Root Vegetables. Easy Instructions for ...
Easy tricks to perfect roasted vegetables every time.