Pan-Fried Jicama

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.

Serves 4
Weight Watchers points per serving – 1
Calories – 30
Fat – .1g
Fibre – 3.9
Sodium – 100mg
Carbohydrates – 7g
Protein – .6g


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s