Jicama is an odd, rather intimidating veggie. But pleaseeeeeee, I beg, I beg- don’t be fooled by its ugly exterior, because inside is a delicious apple/carrot/potato-like crunch! My favorite way to prepare this bad boy is sliced & raw. Dip it in hummus, salsa, ranch, and/or add chili powder + lemon [ << what don’t I put lemon on?! ]. Jicama is low on cals, high in nutrients and fiber, & contains tons of potassium. Another plus? Chili powder speeds up the metabolism! This weekend I’m making homemade guacamole- forget the chips, bring on a side of sliced jicama ; ).
Jicama Chili Sticks:
[ Recipe adapted from Taylor Time ]
1 teaspoon of chili powder
1/2 lemon, preferably a Meyer lemon
Directions: the best way to peel the jicama is with a pairing knife. Remove the skin in chunks, so you can see all of the white part. Dice it into carrot stick-like pieces. After slicing it up, add lemon juice. This preserves the whiteness of the jicama & adds flavor. Sprinkle with chili powder; enjoy! To save, store in a plastic bag [ refrigeration time: one week ].