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Old 01-23-2012, 10:44 AM   #1
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Ways to prepare Jicama

Does anybody have a good way to prepare jicama? I'd like to use jicama other than in a slaw or as a crudite.
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Old 01-23-2012, 11:45 AM   #2
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Lots of jicama recipes on my website. Use the search box to pull them all up. But of all of the, I think this one is my favorite:

JICAMA FRIES



Man, I tried these on a whim and they were FANTASTIC! The spice in the coating took away the sweet edge jicama has, so don’t side-step this part of the recipe. It’s essential for the best results. And the coating really browned nicely and stayed crispy even as the fries cooled off. Even picky hubby gave these a thumbs up, and at first, he wasn’t even going to taste them! These are Induction friendly, too! Some have mentioned using the spicy/BBQ pork rinds and omitting the seasoning mix in the recipe. Please bear in mind the flavored pork rinds are laden with sugar and sometimes modified food starch as well……not such acceptable ingredients for a low-carber. Be sure you always check ALL the ingredients listed before making such substitutions. This baste and coating method works wonderfully for oven-frying of fish filets, sliced summer squash, onion rings and even okra. Check out my website for those recipes in more detail.

INGREDIENTS:

8 oz. jicama, peeled and cut into fries
2 T. homemade mayo
2 oz. plain pork rinds, crushed
1/2 tsp. my Seafood Spice Blend: (see below)
Oil to coat baking pan if not using non-stick sheet pan

DIRECTIONS: Preheat oven to 450º. Cut jicama and place in bowl. Brush well with mayonnaise making sure all surface area is coated. This is much harder to accomplish with commercial, thick mayo. Homemade is thinner. Every spot you miss with mayo will NOT get any crisp coating on it and you will be disappointed. Increase the mayo if need be to get good coverage. Crush pork rinds in processor/blender. Add spice blend to crushed pork rinds in a small bowl. Now drop mayo-coated jicama (a few at a time) into the seasoned rinds and shake to coat well. Place on oiled or non-stick baking sheet. Bake for 20 minutes until tops are nicely browned. No need to turn. Bottoms will be even browner than the tops! No need to salt, the pork rinds will do that job!

NUTRITIONAL INFO: Makes 4 servings each with

165 Calories
11.4 g fat
5.50 g carbs
2.78 g fiber
2.22 NET CARBS
11.2 g protein
276 g sodium

SEAFOOD SPICE BLEND (quite nice on all seafood dishes IMO)

7 T. paprika
¼ c. garlic powder
2 ½ T. crushed oregano
3 T. ground thyme
3 T. onion powder
2 T. black pepper
1 T. cayenne pepper
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My recipe website: http://buttoni.wordpress.com/
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Old 01-23-2012, 04:59 PM   #3
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Dizneegirl's Jicama Hotdog Hash

1 jicama, peeled & cubed
1/2 cup diced onion
1/2 cup diced green pepper
1 package beef hot dogs, sliced into coins

Fry jicama until slightly softened in grease of choice (I use bacon grease). Season with salt & pepper to taste. Add onion and pepper, fry until nearly done, add hotdogs, and fry until heated through. Serve with mayo or sour cream. (In our high carb days, I'd make this with potatoes instead of jicama, and serve in pitas.)
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Old 01-24-2012, 05:34 PM   #4
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Thanks for responding with such great ways to fix jicama. I did boil and mash it yesterday and served it with Mushroom/chickenbreast. Overlooking the slightly sweet taste it was a good substitute for mashed potatoes. Will try the fries next though, and then the Hash
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Old 01-24-2012, 07:49 PM   #5
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You can have "potato chips"
This is a copy from one of my previous posts

OMG! I did not know that jicama could be use to make the best "potato" chips ever and they are low carb!! If you dont make these you are cheating yourself!! Low Carb just became a lot easier. Thanks to Buttoni!!

Recipe Link:
http://www.lowcarbfriends.com/bbs/lo...ato-chips.html
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Old 01-24-2012, 08:02 PM   #6
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I'm so glad you liked those EagleEye. I was astounded that I could get them brown enough to dry them to a crispy stage, since they have such a high water content. But they were REALLY good, huh? Even my hubby liked all 3 types I made and he's REAL picky about trying my "funny" food, as he calls LC creations. My fav is the Nacho Cheese flavor I did. Amazingly close to Dorito's version IMO.
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Old 01-24-2012, 08:24 PM   #7
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I've never made the fries with a coating like you did Peggy, but I've fried they like french frys several times. I really like them. Hate to cook them, I get oil splattered everywhere, but sure do like them.
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Old 04-08-2013, 09:10 AM   #8
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Jicama

Has anyone tried using jicama in "potato salad"?
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Old 04-08-2013, 12:57 PM   #9
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Here is another way to make them.Peel and slice jicama thin then julienne them, put in bowl. Now pour any flavor syrup you want and eat. YUM
They are wonderful with Davinci apple syrup.
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Old 04-08-2013, 01:47 PM   #10
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I love them shredded like hash browns and cooked that way. So yummy!
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Old 04-08-2013, 04:46 PM   #11
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I love jicima sliced into strips and dipped into buffalo wing sauce mixed with a little softened cream cheese. Great crunchy savory snack.
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Old 04-17-2013, 08:23 PM   #12
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The picture is no more but the recipe still is the best! Enjoy!!

http://www.lowcarbfriends.com/bbs/lo...a-picture.html
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