In a large bowl, toss all ingredients until fries are well coated!
Set out on a serving tray & enjoy!
Peel and slice jicama into thin slices.
Spread out on top of parchment paper on a cookie sheet.
Season to taste. Coat chips with cooking spray.
Place in oven at 400\u00b0 F for approximately 25-30 minutes, or until crisp.
Enjoy with your favorite low-calorie dip!
Spray a microwave-safe plate with cooking spray. Arrange jicama pieces on plate.
Cook in the microwave on high until small brown stripes begin to form on the fries, 9 to 11 minutes. Check on the fries every few minutes to avoid burning. Remove plate from microwave with an oven mitt because plate will be hot.
for 2 minutes. Drain the fries on fresh kitchen towels and
nd frizzled leeks.
Matchstick Fries and Frizzled Leeks:
In
Cut jicama into thick julienne strips.
Combine jicama and red onions in serving bowl.
Combine remaining ingredients in a covered jar; shake to mix.
Pour dressing over jicama and toss.
Serving size:
1/8 recipe.
Calories:
45.
Protein:
1 g. Carbohydrates: 8 g. Total Fat:
1 g. Saturated:
Trace.
Cholesterol:
0 mg. Fiber:
less than 1 g. Sodium:
5 mg.
Diabetic Exchange:
2 vegetables.
he slicing so that the fries will all be the same
ivide it among individual plates (recipe serves 6), and set aside
Without thawing, open bag of fries and dust them lightly but
Bake the frozen steak fries in oven, as directed on
ornstarch on the raw french fries.
Toss to coat.
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