October 2, 2013 § Leave a comment

I have to be honest.

I don’t like jicama. I want to. I really do. But I don’t.

So you may be asking, why? Why then did I choose jicama?

Really, it’s an easy answer. You know what it comes down to? It just really irritates me when there is a vegetable I don’t like. That’s it. Plain and simple. I can’t let this vegetable get the best of me.

IMG_0704What is jicama anyway? Jicama is a large root vegetable and kind of looks like a turnip. Sometimes it’s even called Mexican turnip, Mexican potato or Mexican yam. Hold on – wait a minute! I love yams! I love turnips!  I love potatoes! Heck, I love root vegetables! What’s going on?! We should get along!

Sorry – I digressed. Let me continue…

Jicama is another one of those versatile veggies –  it can be eaten raw or cooked. The juicy, crisp flesh is white and tends to take on the flavors it’s being combined with – making it a perfect dipper for your dip or addition to a stir-fry!  They’re inexpensive ($0.45/lb!)  and, if kept in a cool, dark place, can last 3-4 weeks. It sounds like a relatively decent vegetable right?

Okay, so here was my plan…

I’ve only ever had jicama raw. Raw jicama is crunchy with a texture similar to a water chestnut (guess what? I don’t like water chestnuts either!). So, I thought about it and decided why not roasted jicama? I love how roasting tends to bring out the nuttiness in veggies, especially root veggies. Then I thought – why not roasted jicama fries? Yes, roasting sounded like the perfect idea.

Ready to take on jicama, I peeled the skin, cut the flesh into perfect matchsticks, spiced it up and roasted in the oven.  The result? Perfect looking Roasted Chipotle Jicama Fries.


So, I’ll be honest. Again. I still don’t like jicama – even roasted. I tried. I really did.

Do you have a favorite jicama recipe? I am still willing to convert if anyone has any brilliant ideas. After all, jicama is a vegetable and I love vegetables! Just not this one.

Tip: Look for small to medium size jicama with unblemished, smooth skin. The exterior is rough and should be peeled away with a sharp knife. Once cut, the crispiness and color will not diminish and will keep in the frig for up to 2 weeks.

Nutrition: Very good source of vitamin C, and fiber. Good source of potassium. Low calorie (1 cup = 45 calories) and packed with water. Jicama is also an excellent source of the prebiotic inulin. Find out more about prebiotics here.


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