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Jicama


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#1
BrandiSCollins

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Help! What do you do with it?

#2
Alicia Jaybird

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I like it raw, peeled and sliced into match sticks. It tastes like a less sweet, crunchier pear! If you like something crispy on your salad, it's adds a nice texture.
Alicia
I'm a recent college grad, aspiring radical homemaker, and Paleo eater on a shoestring budget. Check out HumbleFoodie.com for recipes for new cooks and experienced foodies alike (including a Paleo/Primal Recipe Index)!

#3
Maycat

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Slice them into sticks, sprinkle them with lime juice, salt, and whole30 compliant chili powder. Eat them with carrots. Dip them in guacamole.

#4
Buttoni

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I've just started my Whole30.....Day 2. Transitioning to Paleo from Atkins low-carb. I do a great deal of cooking and use jicama in lots of recipes. This salad is an easy favorite that meets Whole30 guidelines that you might like: http://buttoni.wordp...ama-mint-salad/
Peggy's Recipe website: http://buttoni.wordpress.com/

#5
Andrea D.

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Well Fed has a great recipe for Jicama Home Fries, made them last week...YUM! I use them for hash browns and as a crust for a breakfast pie.
http://simplylivingh...-breakfast-pie/
Andrea D.

"Nothing tastes as good as being healthy feels."

#6
Meg Hamilton

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I made the jicama potato salad a few days ago from Well Fed. it was very good, I left out the bacon since I hadn't received my order from US Wellness Meats yet. Anyway, when she says to chop the jicama in 1/2 inch pieces, you need to do it!! I had a hard time cutting up my raw jicama & could only manage 1 inch cubes. When mixed with the other salad ingredients, it really would've been better with smaller jicama pieces. But after cutting it again, it was very tasty!!

#7
splash883

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Ok. As a total newbie at this, I bought a jicama the other day. I thought I'd venture out and try something new. I did the research for peeling and serving ideas. No one said anything about choosing a good one or storage. I had no idea that I was supposed to refrigerate it. I thought it would be treated like a potato--no. I cut it up and it had brown spots all over the inside. Brown spots all over are bad. So I guess the moral of the story is this: pick a smaller jicama w/no wet spots or other noticeable markings on the outside. The bigger ones tend to be more fibrous, not as flavorful. Dang. I wish I would've known this sooner. <_<

#8
kb0426

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I am so glad you posted this! I recently bought jicama for the sole purpose of Well Fed's jicama home fries. I simmered them in my crock pot for the 24 hours, and then the next day attempted to home fries. Epic fail! It was still crunchy! I bet it was because this bad boy was MASSIVE.

I learn something new every day!

#9
LandShark

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I don't even know what a jicama is! I can't find em anywhere - not the regular grocery store, not the weirdo grocery store. Do I need to venture to an Asian market? Would they be in the squash/potato/rooty things section?

#10
splash883

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I found this at the regular grocery store in a bin near the floor, under the potato section. Google it for good pictures. It reminds me of a larger, flatter rooty potato. :blink: You'll see what I mean. It was a bit expensive, I thought. Good luck! BTW, I looked up the pronunciation: hee-kah-mah. I know...I just can't help it!

#11
Rara1982

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i dont think we can get these in australia and im so keen to try one!

#12
Runningforme82

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You're suppose to refrigerate them???!!!! Crap, I have one sitting on the counter!
~Danielle~


"BE YOUR OWN KIND OF BEAUTIFUL!"

#13
Susan W

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You're suppose to refrigerate them???!!!! Crap, I have one sitting on the counter!


No worries. I don't refrigerate mine until it's peeled and prepped and I do it because I love them crispy and cold.

"Let food be your medicine" Hippocrates


#14
melbournegirl

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I was wondering if they are in oz too....

#15
ckcc7

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Really hoped the jicama fries recipe from well fed would work, but after 24 hours in the crock pot I felt like all the flavor had been sucked out of the veggie and I was left with a moth full of crispy water. What can I do with these now? I tried to fry them up in a stir fry but their flavor was like eating an old shriveled parsnip. Should they be fully soft after crockpotting for a day?!

#16
Maycat

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Love jicama, but I have found some stores don't have very good ones. Here in Northern California the jicama at Winco isn't very good, and is coated with wax (yuck). I go to Raleys and their jicama is fresh and wax-free. Sometimes if it has sitting too long it gets moldy, sour, or yucky brown spots.  I love eating it raw, and haven't brought myself to cook it yet. 







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