Jicama. So what is this crazy thing and what can you do with it? Since it has only 5 net carbs per cup I decided, when I first heard of it on one of the Facebook low-carb groups I belong to, to investigate it further! Here’s what I found!
Jicama is a tuber that is grown in Mexico, although I have never seen it on any plate or buffet at any of the resorts I have ever stayed at! Yes, the “J” is pronounced like an “H.”
Now that we know what to call it let’s find out a bit more about this curious food. It kind of looks like a potato, but it has the consistency of a hard apple and is juicy inside like one. Here is how you pick one out and clean it up:
In case you didn’t get that, here’s another take on what it is, and some uses for it. I particularly like the idea of using it as a CHIP!
It seems that most people eat Jicama raw. You can just cut it up and eat it like you would apple slices, or you can toss it with spices for a type of raw fries. There are a number of recipes for the toss. Here are just a couple:
So if you are like me the first thing you ask is WHAT is nutritional yeast? Here’s what I found: “Nutritional yeast has a strong flavor that is described as nutty, cheesy, or creamy, which makes it popular as an ingredient in cheese substitutes. It is often used by vegans in place of cheese. It can be used in many recipes in place of cheese, such as in mashed and fried potatoes, and atop scrambled tofu. Another popular use is as a topping for popcorn.”
So if you can eat jicama raw can you cook and bake it too? I had heard of people that made hash browns with it and found a recipe for delicious jicama home fries:
Although I like TRADITIONAL home fries so here’s MY jicama home fries recipe that is more like the kind we are used to here in the United States!
So yes, you can cook jicama. It looks like a potato, can you make jicama fries? YES you can! Buttoni’s Low Carb Recipes has a number of recipes on their site that use jicama as the main ingredient. Here’s one for Jicama Fries
You will find jicama in lots of grocery stores. I found one in Walmart. While they didn’t have a lot of them I was able to score one. Ask if you cannot find them in your local store. If you cannot find them in your neighborhood store think to check international food stores. Store uncut jicama in a cool, dry place uncovered for up to 3 weeks (as you would potatoes). Jicama will mold if it gets wet. Once jicama is cut or sliced, refrigerate in a plastic bag up to 2 weeks. They don’t even turn brown once sliced and put out on your appetizer table so that’s a PLUS over potatoes and apples! Go ahead! Use them as chips!
So are you ready to try jicama? What way will you try first? Already using jicama? What’s YOUR favorite recipe? Let me know with your comment below!
In the meantime, CIAO for now!
Always consult your healthcare professional if you are currently taking medication, pregnant, trying to get pregnant, nursing, or if you have any other health condition before taking any products mentioned or applying any information contained herein.