ver medium head. Add the jicama and oyster sauce and saute
Combine shredded jicama, sherry and water in a
o orange pieces with avocado, jicama, cilantro, jalapeno, and remaining 1
Combine shredded Jicama, sherry and water in saucepan.
Bring to a boil.
Reduce heat. Cover and boil gently 45 minutes or until most of liquid has evaporated.
Drain and set aside.
1. Trim all the brown outer surface off the jicama, cut out any doubtful parts. Cut into 1/2 inch pieces.
2. In a medium serving bowl, mix mayonnaise, yogurt, curry powder, raisins and onion. Taste for seasoning, and add salt/sugar as required.
3. Stir in jicama and optional chicken.
4. Serve! The salad is best the first day, when the jicama is crispest, but leftovers are still pretty tasty.
Serves 6 as a side dish, 4 as a main dish with the chicken.
Mix salt with chili powder to taste. Place in a small, shallow bowl.
Peel jicama. Rinse and cut into 1/4-inch-thick wedges or 1/2-inch-thick sticks 3 to 4 inches long.
Cut limes into wedges. Arrange jicama, limes, and chili salt on a platter.
To eat, rub jicama with lime, and then dip in chili salt.
You can also toss the jicima with the ljuice of the two limes, then mix in spices and serve with toothpicks.
Whisk the marmalade with orange juice, chipotle sauce, vinegar and oil. Cut the jicama into pieces to fit in the feeder of a food processor. Place shredder attachment blade in bowl and shred the jicama. Toss jicama and carrots with dressing and cilantro.
Pare the Jicama; cut lengthwise into 8 wedges;
Put grated jicama in large colander, toss with
Arrange jicama slices on a platter and pour the lime juice over.
Sprinkle with chili powder and salt to serve.
Note: The jicama can be tossed with the lime juice, chili powder, and salt & refrigerated for several hours before arranging on a platter. Cover with plastic so the jicama doesn't dry out. Sliced jicama can also be held in a bowl of water in the refrigerator for a couple of days.
Peel and cut the jicama into long thin strips.
Slice the cucumbers in half, scoop out the seeds and then cut into strips similar in size to the jicama strips.
Peel the mangoes, cut the cheeks off, then slice into wedges.
Combine all the ingredients in a large mixing bowl with the chopped cilantro, powdered chile and lime juice.
When ready to serve, season with a little salt and garnish with fresh cilantro sprigs.
Remove the top& bottom of the Jicama and pare off the brown skin.
Cut into 1/4\" slices and then cut into 1/4\" strips.
Chop the onion.
Whip together the oil& balsamic vinegar, season with salt& pepper to taste Peel the avocado, cut in half lengthwise, remove pit, cover with the lemon juice (do not prepare the avacado until just before serving) Divide the Jicama betwwen 4 plates.
Place a 1/2 Avocado on top of the Jicama.
Pour dressing into the Avocado cavity.
Sprinkle with chopped onion& serve.
nd any tough fibers. Cut jicama into matchstick-size sticks 2
Slice the skin off of the jicama. Cut jicama into 1/4 inch slices, then 1/4 inch batons.
In a large plastic bag, add lime juice, nam pla and sugar. Mix well and then add the jicama cubes.
Refrigerate for at least 30 minutes, or even better, overnight.
Slice jalapenos into 1/8th thick coins. Add coins to a large storage container.
Combine vinegar, water, and sugar in a small saute pan. Bring to a boil.
Remove from heat and pour over coins and allow to cool thoroughly. Refrigerate overnight.
hin, long julienne sticks of jicama. Cut the sticks 1/2
Cut jicama into small cubes and blanch in boiling water for 1 1/2 minutes.
Drain.
In a saucepan, melt butter and add green peas, stirring until all are coated with butter.
Add jicama and seasonings; simmer over medium heat, stirring occasionally, until jicama and peas are tender.
Jicama remains slightly crisp. Serves 4 to 6.
oasted bell pepper, 2 cups jicama, 1 tablespoon salt, sugar, and
Cut jicama into thick julienne strips.
Combine jicama and red onion in serving bowl.
Combine remaining ingredients in covered jar.
Shake to mix.
Pour dressing over jicama and toss.
Makes 8 servings.
Julienne the jicama, beets, and carrots. Mix together
Peel jicama. The skin of this root