This crunchy tuber has quickly become one of my favorite potato replacements!
It just satisfies that need to crunch and chew, which I love!
(Don’t these look like the real deal?!)
This crispy tuber has a hint of sweetness and resembles a turnip in appearance. A cup of jicama contains 11.5 g carbohydrates (with 6.4 g being fiber), which is about equal to a carrot. It also brings to mind water chestnuts, so it would probably work great in a stir-fry.
(Photo courtesy of COOKING LIGHT)
For my Fried Fauxtatoes recipe, I first peeled the jicama and cubed it up into small bite-size pieces. I diced up some onion and skillet fried both in bacon grease for great flavor. The jicama retained its crunch instead of softening like potatoes but it was still a very satisfying breakfast. I topped it with a fried egg.
To read more about the jicama, visit Cooking Light.