Jicama is a new introduction to our lives. Also known as the Mexican Yam or Yam Bean, it’s surprisingly light and flavorful! It tastes a wee bit like celery and peppered potatoes and it has a nice watery crunch to it. There’s absolutely no reason you can’t eat this root veggie raw. It would be great on a salad. Or you could bake them like you would yam fries or pan-fry for a tasty and simple side dish. Grate them, pat them dry and make it into a sort of hashbrown! The problem I have with jicama is this; Often times, I can only find it at Safeway. When this is the case, I tend not to buy it because Safeway does not have a high turn over of ethnic veggies in my neighborhood and the jicama they bring in are coated in a 1/4 inch of wax to extend the shelf life. Disgusting. I am not interested in cutting off wax to get at this tasty little beast. Your choice though!
1 Jicama Root
2 tbsp Sesame Oil
1/4 tsp Salt
1/4 tsp Black Pepper
– Peel the jicama and julienne it (slice into thin strips)
– Heat oil in pan and add jicama to fry.
– The texture doesn’t change much at all as you cook it so just brown it on both sides or heat until warm. Add salt and pepper and serve.
Weight Watchers points per serving – 1
Calories – 30
Fat – .1g
Fibre – 3.9
Sodium – 100mg
Carbohydrates – 7g
Protein – .6g