I did some poking around, and it seems that jicama is normally consumed raw and chilled -- sliced or julienned and eaten in salads, slaws, and salsas. The most common recipe I found is to just enjoy slices drizzled with lime juice and chili powder. Easy enough. I might dedicate about a fourth or fifth of the monstrous jicama I bought to this to give it a try. I'm also pumped to see if raw jicama slices please me as something to dip in guacamole in place of tortilla chips.
I also saw in a couple of places that the jicama's apple-like texture lends itself well to recipes that would normally call for apples. Just sweeten it a little more with some Splenda and use it in a nice low-carb "apple" dumpling or something.
While all of this sounds promising, what I've really been craving is something hot, crispy, and salty. Something all-American that can be the ultimate low-carb side dish to the easy bunless hamburgers and hot dogs I eat a few times a week out of convenience. What I really want is something to fill the void left in the absence of french fries, potato wedges, and baked potatoes. And (for me, anyway) cauliflower does NOT fill this void. Am I expecting too much of the jicama?
I remembered that Jamie had posted this jicama hash brown recipe at the Low-Carb Examiner, and I'll probably try it, but I'm skeptical, because I tried something similar with zucchhini once and found it totally repulsive.
And then there's THIS, which looks completely, amazingly, mouth-wateringly delicious, but with 48 grams of sugar per serving, is not quite practical for my purposes. Anyone know of a no-carb substitute for honey?