Wednesday, August 6, 2008

Kitchen Adventures: The Jicama


I bought my first ever jicama at the gocery store last night. It was even uglier than I imagined it would be.

Time to figure out what the heck to do with it. I'm fantasizing about low-carb french fry substitutes, but I'm trying not to get my hopes up too much. I'm sure I'll be reporting back what I find out.

Update: See Kitchen Adventures: The Jicama, Part 2 for more.


plumpdumpling said...

I don't think you'll be SO impressed, but a substitute is a substitute, right? For me, it has the consistency of an apple and a sort-of-sweet-but-also-sort-of-nothing flavor.

Tracey said...

Yeah, I'm pretty sure I've tried it in cold salads before, and all I've noticed is the crunchiness. From what I read, it seems to absorb flavors pretty well without adding an offensive flavor of its own, so maybe I'll like it better than cauliflower for certain recipes. I just think cauliflower gets so nasty-strong when it's cooked, even though I like it raw.

Amy Dungan (aka Sparky's Girl) said...

Ooohh. I LOVE jicama. Slice it thinly and deep fry it. Droolicious!