Today is: 07.25.2008
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What Is Jicama and How Do I Use It? |
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Jicama, is a versatile and delicious root that grows all over Central America and Mexico. Nicknamed the “Mexican Potato”, Jicama looks and tastes similar to a large potato, but it’s actually a legume (bean). Like potatoes, jicama grows underground as a tuber. However, the jicama plant itself is actually a vine that grows to a length of 20 feet or more. Each individual jicama is brown and covered with a thin, but tough and fibrous skin that needs to be pealed before eaten. When removing the skin, a pearing knife is the best tool to use. We’ve tried potato peelers, but with no success.
Inside, you'll find that jicama has white flesh that looks like an apple or raw potato and has a sweet and crunchy taste. When served raw, jicama makes a delicious addition to salads and cold dishes. When cooked lightly, it becomes milder but retains its crispness, like a water chestnut. When selecting a jicama root to buy, look for one that is evenly shaped, free of cracks and has no mold. Like most other root crops, jicama will store for a relatively long period of time in the refrigerator. However, you need to keep in mind that conversion of starch to sugar will result if stored for excessive periods of time. In order to maximize your enjoyment, you should avoid keeping jicama for too long. For quick preparation, you can experiment with jicama by placing some peeled and cubed pieces into a covered, microwave-safe casserole dish with with a quarter cup of water. Microwave it on high for 8-9 minutes. Once done, remove and toss with butter, salt and pepper. This makes for a quick and healthy way to try jicama out. Nutrition Information - A 3-1/2 ounce serving of jicama provides 39 calories and about 25% of the RDA for vitamin C. See our Jicama recipe on page 20.SHRIMP & JICAMA SALAD WITH CHILE VINEGARIngredients:5 c water 1 lb Small fresh shrimp -- unpeeled 2 c Jicama -- peeled and shredded 4 lg Tomatoes -- sliced 4 lg Fresh tomatillos -- husked and sliced Fresh cilantro sprigs (opt.) Chile VinegarCHILE VINEGAR 2/3 c White wine vinegar 1/4 c Sugar 1/8 tspn Salt 3 tbsp Fresh cilantro -- minced 2 tbsp Jalapeno pepper
Bring water to a boil; add shrimp and cook 3 to 5 minutes. Drain Well; rinse in cold water. Chill. Peel and devein shrimp. Pour 1/3 cup of chile vinegar over shrimp; toss gently. Pour 1/2 cup chile vinegar over jicama; toss gently. Arrange tomato slices and tomatillo slices on individual salad plates; top evenly with jicama mixture. Place shrimp mixture over jicama mixture. Pour remaining chile vinegar over salads. Garnish with fresh cilantro sprigs, if desired. Or make the chile vinegar, combine all vinegar ingredients in a medium mixing bowl; stir with a wire whisk until well blended.
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