Yes, It’s Been Over Ten Years!
Written by Gayle
Maybe you haven’t noticed, but I sure have. It’s been over ten years since organic jicama has been available, but…
This beautiful root vegetable is not just pretty to look at. It is a versatile, healthy and delicious addition to your diet. I have longed to have it available for several recipes, but also just to eat plain.
If you haven’t tried jicama, its taste is a little hard to describe. It is a starch, but not starchy like potatoes. It is slightly sweet, but not as sweet as an apple. Its texture is crunchy like celery but without the fibers. You really have to try it.
This vegetable will last for months, but make sure it is firm (not spongy) when you buy it. The peel is fibrous and has to be cut off with a knife, even though it will peel off. There will still be a thin layer of stringy stuff you’ll want to remove.
Jicama has about 50 calories per cup, and is high in fiber, potassium, and vitamin C. To find out more nutritional and interesting facts about jicama, click here.
Here are Some Ideas
First–Jicama can just be eaten plain. Cubed or sliced or cut in sticks, jicama is just plain yummy.
Add a squeeze of lime juice, some cayenne pepper or other spices for a great zesty snack!
In a Salad…
This one seems obvious, but don’t forget to add jicama to your salads! Yum, yum, yum!
As a Salad Headliner…
Here is a tasty recipe for a jicama salad–no greens at all!
- 1 cup julienne-cut organic jicama
- 1/2 cup julienne-cut organic peppers–multi-colored, if you’d like
- 1/4 cup organic red onion slivers
- 1/2 cup organic mango slivers
- 1/2 cup julienne-cut organic cucumber
- 1/4 cup organic raw cashews
- 1/4 cup chopped cilantro
Toss together. Blend the following together and then add to the salad
- The juice of two organic limes
- 1 TBSP organic olive oil
- 1/8 tsp cayenne pepper
- Organic salt to taste
This salad is so refreshing and tasty. Just grill some organic chicken or some of the delicious sausages we have in our meat department, and your dinner is ready!
In my recipe for chopped vegetable salad with hemp seeds, found here, I used turnips because organic jicama wasn’t available. But now it is! Yea!
Roasted with other Root Vegetables
As you know, (if you’re read this blog), I’m crazy about roasting vegetables. Jicama is a fine addition to my roasting obsession!
Even though most of us think of jicama as best served cold, it is wonderful roasted. I roasted organic red potatoes (aren’t they pretty?) and organic yams with my jicama. Cut the vegetables a uniform size, toss with olive oil, salt and pepper, and then roast at 450 degrees for about 16-18 minutes (8-9 minutes first, then turn with a spatula and roast an additional 8-9 minutes). Delish!
In a Main Dish
I love to add jicama to my main dishes as well. Here’s one easy way:
Chicken Stir-Fry with Jicama
- 1 TBSP organic extra virgin olive oil
- 1 lb organic boneless skinless chicken breasts, cubed (you can also use thighs, tofu, or no meat at all)
- 1/2 cup cubed organic jicama
- 1/2 cup thinly sliced organic carrots
- 1/2 cup chopped organic spanish onion
- 1/2 cup chopped organic celery
- 1/2 cup chopped organic red pepper
- 1 clove organic garlic, minced
- 1 TBSP organic ginger, minced
In a hot skillet, heat the oil and then add the chicken. Cook and stir.
When it is about half-cooked, add the vegetables and stir fry until the vegetables are tender but still firm.
- 2 cups organic chicken broth
- 1 TBSP organic tamari sauce
- 2 TBSP cornstarch
Pour the broth mixture over the chicken and vegetables in the skillet, and stir until thickened.
Serve over rice or quinoa.
I hope that you will give this versatile and delicious root vegetable a try! Now that it is available organically, there’s even more reason to add it to your shopping cart!