Let's Do Lunch Community

How much do you know about jicama? I know that it is delicious when fried in olive oil with some seasonings. It takes the place of fried potatoes.

Here are some facts about jicama:
http://www.foodreference.com/html/art-j ... facts.html

Here is a website that has lots of recipes using jicama. I haven't looked thru them all, but several of them look like they would be OK on LDL:
http://www.cooks.com/rec/search/0,1-0,jicama,FF.html

Enjoy,
Ollie

Ollie,it is very good but I have only used in in a salad made with oranges, jicama, red onion, and ripe avocado. And the dressing is made from equal parts OJ and lemon to taste! It is very refreshing.
Cindy

Ummmmm, Cindy, that sounds really good!

It is the bomb, I have not made it since the summer. Time to try it again Linda!

I have yet to try it fried like fried potatoes Ollie, but I should.  I have enjoyed it just raw, cut up like french fries.  It tastes like a sweet apple to me without having to worry about it turning brown like an apple would.  I notice that Sweet Tomatoes restaurants have raw jicama on their salad bar too.
Jicama is just another thing I've learned about good eating from this great site!
mrsj

Guess I'm gonna have to look for jimaca now too.  Jerrie

I learned about Jicama and many other hjealthy foods I had never heard of here.
This is just such a great site for learning and sharing.

Yesterday for the first time I tasted artichoke hearts.  They are not to bad but won't be anything I will add to my eating plan anytime soon.

Wendy, try them in a tossed salad they are very good that way.

Wendy,

How were they prepared? I know a lot of people like them marinated in a salad but I don't (I guess I'm weird since salads are my thing). They're very good if cooked with fish...especially grilled salmon with roasted red peppers topped with fresh basil and a little feta cheese. Maybe you should try them prepared another way and see what happens.

CQ

Maybe if they had been prepared differently.  They were  in a marinated vinegar and where cooked soft in chunks.

Wendy,

Even though I love salads I thinks the marinade is what turns me off. Like I said...I love salads but not with them. Try a recipe like the one I told you about. I think I found it in a Mediterranean cookbook. Maybe you can find something similar. Keep us posted and let us know what you think.

CQ

I love feta cheese and basil.  I will try them again made differently because the texture was fine just the taste wasn't great.

Jicama is a wonderful food.  Growing up, I used to eat them sliced up and tossed in a bit of vinegar and salt / pepper.  It's just such a hassle peeling the skin off. It's sooo thick!

JEM
Try a ceramic vegetable peeler.
I have not tried it yet on Jicama, but it makes peeling a butternut squash much easier then using a knife.
It slides across a cucumber or carrot like a hot knife in butter!

How to clean jicama:

http://www.youtube.com/watch?v=LMHH7RlfbjE

Ollie

Ollie,

Thanks for the post. I love to use jicama as a substitute for water chestnuts in my recipes. I've been trying to stay away from anything in a can.

CQ

Hi LDL Friends...I have been away for awhile...but I am  Happy to be BACK again !! Talking about jicama, I pressure cooked  some lean meat , for about 25min. then added carrots , onion, jicama  diced up, and some peas...and pressured them with the meat altogether and it made a very tasty stew.

Bingo so good to see you back again.

WELL I BOUGHT SOME JICAMA TODAY, THEY ARE GOOD RAW OR COOKED, BUT BOY THEY ARE PRICEY, $1.29 A POUND, I BOUGHT 3 FOR $8.00 WHEW, MY RUTABAGAS IS STARTING TO LOOK BETTER, MY AUNT LIVES IN CALIFORNIA, SHE SAID THEY ARE DIRT CHEAP OUT THERE, I GUESS CAUSE THEY ARE GROWN IN MEXICO .

OK TTYL  NEEDWIFE