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Old 01-18-2011, 06:18 PM   #1
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Jicama... what else can I do with it?

I have started eating jicama in my salads and I'm really loving it! But I don't know what else I can do with it! Anyone have any ideas?
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Old 01-18-2011, 07:09 PM   #2
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Jicama is amazing when grated and dressed with lime juice and a pinch of cayenne.

it's also good sliced in "chips" and used as a vehicle for dip.
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Old 01-18-2011, 07:11 PM   #3
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You can shred it and fry it butter to make hashbrowns. It doesn't get starchy & soft, like potatoes, but it tastes good, and makes a good "absorbent" for runny fried egg yolks .
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Old 01-18-2011, 07:19 PM   #4
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I was JUST wondering about jicama today! How timely!! I love all of the suggestions...yum!!
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Old 01-18-2011, 07:58 PM   #5
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Old 01-18-2011, 08:03 PM   #6
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I think the picture has been moved? There's a nice pic of jicama "home fries", but no frizzle.
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Old 01-18-2011, 08:54 PM   #7
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Yum!! thanks for the ideas! i was really hoping I could make fries and stuff like that! i cant wait to buy more now!
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Old 01-18-2011, 09:05 PM   #8
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dice it, boil it and make a potato salad, but replace the potato with the Jicama. Everything else is legal:Mayo, celery, onions, bacon, maybe some hard boiled eggs...Mmmm this sounds really goood right now, I need to go to the store.
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Old 01-18-2011, 11:07 PM   #9
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Quote:
Originally Posted by synger View Post
Jicama is amazing when grated and dressed with lime juice and a pinch of cayenne.

it's also good sliced in "chips" and used as a vehicle for dip.

That is how I eat it. Sliced up with lime, paprika and sea salt. Yummy. Common in mexican fruit salads.
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Old 01-19-2011, 07:31 AM   #10
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Besides eating it raw for munchies, I use jicama as an apple substitute in Waldorf salad. Justb add a little apple drink mix flavoring, and I don't think anyone can tell it's not apples. At least no one has noticed so far.
Another thing I do is cube if, freeze it, and then cook it a long time as hash browns. It tastes great. It never gets truly soft, but the freezaing first seems to make it less crunchy.
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Old 01-19-2011, 07:51 AM   #11
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but the freezing first seems to make it less crunchy.
Tricky! I'm so trying this!
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Old 01-19-2011, 08:58 AM   #12
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Babykinz... does it get soft enough when boiled to simulate real potatoes in potato salad?
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Old 01-19-2011, 11:41 AM   #13
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Oh Soobee I have made waldorf salad using jicama too. I've also chopped up red, yellow,green, and orange peppers to give more color. Yummy.
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Old 01-19-2011, 11:55 AM   #14
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I cut it into strips and fry it like french fries.
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Old 01-19-2011, 01:37 PM   #15
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ricing it and cooking with butter is awesome. so sweet and a bit crunchy still. not exactly like any "side starch," it's better! rice and potatoes should be sad they can't be like jicama.
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Old 01-19-2011, 02:38 PM   #16
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I've made mock apple danish topping with jicama. It comes out pretty nicely! Your Lighter Side...: Mock apple danish spread recipe
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Old 01-19-2011, 03:16 PM   #17
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For Thanksgiving, I used jicama in my turkey dressing (made with lc corn bread & sausage) and everyone thought it was bits of apple. Turned out excellant!
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Old 01-19-2011, 09:13 PM   #18
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For Thanksgiving, I used jicama in my turkey dressing (made with lc corn bread & sausage) and everyone thought it was bits of apple. Turned out excellant!
I did this too, chopped pretty fine, along with daikon radish and the "normal" for us, mushrooms, onions, walnuts, herbs, celery and lots of butter/chicken fat. it was very very good.
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Old 01-20-2011, 07:14 AM   #19
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I'm addicted to this salad but tend to use cilantro instead of parsley and add wine vinegar/liquid splenda to taste:


Originally Posted by Grace
This came from the Chicago Sun-Times and I love it! It's like tabouli without the wheat. Very very refreshing for summer.

Israeli Salad with Jicama

1-2 cucumbers peeled, seeds scraped out and small diced
3-4 small tomatoes, seeded and small diced
1/2 cup chopped onions
2 cups diced peeled jicama
1/2 cup chopped parsley
2 tablespoons olive oil
3 tablespoons fresh lemon juice
salt and freshly ground pepper

This keeps well for several days in the refrigerator.
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Old 01-20-2011, 07:19 AM   #20
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I've made mock apple danish topping with jicama. It comes out pretty nicely! Your Lighter Side...: Mock apple danish spread recipe
Wow, Jamie. This would be a perfect side dish (without the cream cheese) for
pork or ham or breakfast...

Or this with the cream cheese, this would be a filling for LC crepes.
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Old 01-26-2011, 03:08 PM   #21
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I love love love this salad have not made it since eating low carb but its easy to make lc Heck of a Jicama Salad Recipe : Rachael Ray : Food Network

It calls for 2 tsp of sugar which I am just going to omit and not replace with anything. I think I am going to make it in the next couple days.

Last edited by granolamom; 01-26-2011 at 03:13 PM.. Reason: edit
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Old 01-27-2011, 02:39 PM   #22
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leeloo...do you have a multi-pass? lol. Love that movie. Dee.
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Old 01-28-2011, 03:37 PM   #23
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Here's a recipe I haven't tried, but intend to:

Orange Jicama Salad

2 cups sliced jicama
2 tablespoons sunflower oil
1 tablespoon red wine vinegar
1 teaspoon grated orange zest
Salt to taste

Place the jicama in a bowl. In another bowl, whisk together the oil, vinegar, orange zest, and salt. Pour the dressing over the jicama, toss and serve immediately.

4.7 carbs per serving. Serves 2.
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Old 01-28-2011, 03:40 PM   #24
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Yum, these recipes look great. I've made a jicama salads before, but always with oranges or mangoes.

Thanks everyone !
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Old 01-30-2011, 03:23 PM   #25
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I just wanted to report that by posting a recipe above that I hadn't tried yet, I was inspired to go back and try it. I'm happy to report that it is terrific and I will make it again for sure. I actually used sliced daikon instead of jicama since the grocery was out of jicama, but I'm sure the jicama would be even better. One of the things I miss about LC is eating oranges. The little bit of orange zest in this is just enough to give it a nice orangy flavor. Also the recipe said to serve immediately, but it was really even better the next day after the flavors had a chance to mix.

Here's the recipe:

Orange Jicama Salad

2 cups sliced jicama
2 tablespoons sunflower oil
1 tablespoon red wine vinegar
1 teaspoon grated orange zest
Salt to taste

Place the jicama in a bowl. In another bowl, whisk together the oil, vinegar, orange zest, and salt. Pour the dressing over the jicama, toss and serve immediately.

4.7 carbs per serving. Serves 2.
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Old 01-30-2011, 03:39 PM   #26
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I've been meaning to try this with Jicama....
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Old 01-30-2011, 07:25 PM   #27
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I've had a craving lately for unsweetened jello with fruit cocktail or something in it. Thinking of trying to put in cubed jicama in lieu of canned fruit in syrup, since it's not an allowable food.
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Old 01-31-2011, 06:36 AM   #28
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I tried the Israeli salad listed in #20 of this post.
But I used DAIKON radish instead of Jicama. It was WONDERFUL!!!!
Thanks for the recipe!!!
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Old 01-31-2011, 07:11 AM   #29
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I just slice it and dip in vinegar and salt. I haven't liked it cooked for some reason.
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