Jicama Recipes

[trimnfit2be]

Hi i am looking for some jicama recipes i bought a 2 pound jicama today and some real butter and real cream cheese well it says original cream cheese 90 calories, 9 grams fat, 1 carb and i bought real butter also 100 calories, 11 grams fat, 0 carbs so if ya'll can help me with this one id appreciate it

thanks

[love2beeamom]

Well, I really don't have any "recipes" exactly.. I cut my jicaima very thin like chips.. fry until crispy (well as crispy as jicaima gets) then sprinkle with a little cinnamon and splenda. I know there are some recipes in the recipe section for jicaima.. check those out.

[Elizellen]

We can't get jicama in UK so I have no suggestions BUT here is a link to a thread recently here titled 'Veg of the week - Jicama' http://www.atkinsdietbulletinboard.c...ghlight=jicama

[Peterlock]

For someone who loves to cook I have to say that my favorite way to enjoy Jicama is raw - it has a crunch and sweet juicy flavor reminiscent of apples.

BTW, if your watching a movie, visiting with friends or doing something social and everyone around you is enjoying pop corn or potato chips or some other God awful Frankenfood nothing quite hits the spot like ice cold Jicama sticks!

Jicama is wonderful in a salad, mixed with cucumber slices and a nice vinaigrette dressing, there are recipes for mock apple pies and baked, fried and sauteed Jicama but again I prefer it raw and think most folks do as well.

One recipe I love is the Atkins Zucchini and Jicama Salad:

• 1 small red onion, finely chopped
  1/4 cup chopped fresh cilantro
  1/4 cup fresh lime juice
  2 tablespoons extra virgin olive oil
  3/4 teaspoon salt
  1 jalapeno, seeded and minced
  2 large zucchini, halved lengthwise and cut into 1/4-inch-thick slices
  1 small yellow bell pepper, finely diced
  1 jicama, peeled and finely diced

Combine red onion, cilantro, lime juice, olive oil, salt and jalapeno. Add zucchini, bell pepper and jicama; toss well. Serve chilled or at room temperature. Can be made ahead. Store in an airtight container and refrigerate up to 24 hours.

You can use a low carb sweet dressing like the suggested Atkins Poppyseed but I like a lemony sweet garlic dressing best and it's a cinch to make

• 1/2 cup EVOO (extra virgin olive oil)
  
  1/4 cup white vinegar
  
  1/2 teaspoon Dijon Mustard
  
  1/2 teaspoon lemon zest
  
  Dash lemon juice
  
  2-3 peeled and minced garlic cloves
  
  Salt & pepper to taste
  
  2 packets splenda

Mix it all together, shake or whisk until you get a good emulsification, pour, toss and you're good to go - it's really delicious.

Just a side Note - Jicama isn't exactly the most attractive veggie! so picking out a good one can be tricky. The smaller ones are sweeter and crispier and I find the large ones tend to have an odd taste, so smaller is definitely better. The skin should be even and thin with no bruises and avoid any that have a "soft spot" and they should feel nice and heavy for their size.

Peter ha