qondio.com/R6nz PRINT EMAIL
Recipe & Guide - Jicama Good source of Vitamin C Carried by the Spanish to the Philippines in the 17th century, jicama became a favorite crop of the Chinese and then spread through Asia and the Pacific. Jicama is a tuberous root vegetable that resembles a large turnip. The taste of jicama is a pleasant surprise, as it is more like a mild apple than the potato flavor we would expect by its looks. Jicama is crunchy and juicy, with light-colored flesh and the texture of water chestnuts. Selection and Storage When selecting jicama, look for smooth and unmarred roots that look young in comparison to the others available. Skin should be fairly thin and have very juicy flesh when lightly scratched. Store unwrapped, uncut Jicama in the refrigerator in a moisture-free container for as long as 2 to 3 weeks. Once cut cover tightly and use within 1 week. Preparation and Eating Tips Eaten raw or cooked, jicama requires only peeling to begin preparation. With a multitude of uses, jicama can be an appetizer with dips, a garnish for plates or entrees, part of salads of fruit or vegetables, or for dipping in dessert sauces, as well as many other endless combinations. TURKEY POTATO SALAD 2/3 cup jicama, diced 2 cups diced turkey breast, cooked 2 stalks celery, 1/4" diced pieces 3 green onions, thinly sliced 2 red potatoes, cooked and cut into cubes 1 cup low-fat plain yogurt 2 tablespoons parsley flakes (or to taste) 2 teaspoons dill weed (or to taste) Pepper to taste Lightly mix the turkey, celery, jicama, onions, potatoes, parsley and dill. Add the yogurt and mix. Add pepper to taste. Serve with a roll or on a bed of lettuce with bean sprouts. Makes 3 servings. Nutrient Analysis per serving: Calories-280 Protein-30 g Fat-4 g Carbohydrates-100 g Dietary Fiber-5 g Sodium-150 mg JICAMA SLAW 2 cups shredded jicama 1/2 cup balsamic vinegar 1 tablespoon dried cilantro 1/8 teaspoon coarsely ground black pepper Dash of tabasco 1 carrot, shredded 1/4 cup chopped onion Combine first 4 ingredients in a bowl and stir until well blended. Add the remaining ingredients and toss gently. Serves 4. Nutrient Analysis (1/3 cup) per serving: Calories-90 Protein-3 g Fat-0.5 g Carbohydrates-20 g

Images

Recipe & Guide - Jicama

Contributed by Mirko Davidovic on March 10, 2008, at 5:27 PM UTC.

PLEASE VISIT THE CONTRIBUTOR'S WEBSITE

Natural Organic Herbal Remedies Natural Organic Herbal Remedies naturalorganicherbalremedies.com

Reactions

No reactions yet.

Rate This Intel

Please login or sign up to rate this intel.

Share

Copyright Notice

The copyright for this content entitled "Recipe & Guide - Jicama" has been specified by the contributor as:

All Rights Reserved

This content may not be copied, distributed or adapted by anyone under any circumstances.

Login Here with Any Email Address Any Password Remember login No account? Sign up.

Intel Contributor

This intel was contributed by Mirko Davidovic Mirko Davidovic

Qondio Archive

May, 2012 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 2008 January, February, March, April, May, June, July, August, September, October, November, December 2009 January, February, March, April, May, June, July, August, September, October, November, December 2010 January, February, March, April, May, June, July, August, September, October, November, December 2011 January, February, March, April, May, June, July, August, September, October, November, December 2012 January, February, March, April, May

Sign Up

Not a member yet? Qondio is a powerful network for making it online. If you have a website to promote, we can help. Sign up and get in on the action.

About Qondio

Welcome to Qondio! Discover the awesome power this network can deliver by going to our About page. Or you could skip straight to the Sign Up form.