New Year, New Vegetable: Try Jicama!

New Year, New Vegetable: Try Jicama!

Jicama (pronounced “hi-kuh-muh”) is a hearty root vegetable native to Mexico. It can be found at most mainstream grocery stores in the produce section. It’s sometimes known as the Mexican turnip or potato and is high in vitamin C, potassium, and fiber.  

Unless you purchase your Jicama pre-peeled and sliced, you’ll need to remove the thick brown skin with a knife. A standard vegetable peeler likely won’t be able to cut through. The inside is white and crunchy like an apple but not quite as sweet.

Jicama is best served raw in sticks or slices. However, it can be cooked too. Add it to salads, salsa, or even stir fry for an extra crunch! Give it a try with one of our recipes below:

Jicama Slaw

Serves 8

Ingredients:

1 large jicama, peeled and shredded
½ Napa cabbage, finely shredded
2 carrots, shredded
2 Tbsp. cilantro, chopped
½ cup lime juice
½ cup olive oil
2 Tbsp. honey
2 Tbsp. rice wine vinegar
½ tsp. chili powder
½ tsp. red pepper flakes
Salt and pepper, to taste

Directions:

1. In a large bowl, add jicama, cabbage, carrots, and cilantro. Toss to combine.
2. In a separate medium bowl, add lime juice, oil, honey, vinegar, chili powder, and red pepper flakes (optional). For young assistants: Have children help measure and whisk the ingredients.
3. Pour dressing over the jicama mixture. Toss to mix.
4. Allow slaw to rest at room temperature for 15 minutes before serving.

Try adding shredded green apple or chopped bell peppers to change up the flavor!

Recipe adapted from The Gracious Wife.

Baked Jicama Fries

Serves 2 to 3

Ingredients:

1 medium jicama, peeled
1 Tbsp. olive oil
½ tsp. paprika
½ tsp. garlic powder
½ tsp. onion powder
½ tsp salt
pinch of cayenne pepper            

Directions:

1. Preheat oven to 425 degrees Fahrenheit.
2. Cut peeled jicama into ¼ inch matchsticks.
3. Bring water in a medium-sized saucepan to a boil over medium-high heat. Add jicama and cook for 10 minutes.
4. Drain water. Transfer jicama to a large bowl. Toss with olive oil and all spices. For young assistants: Have children measure the spices and add them to the bowl.
5. Place jicama sticks in a single layer on a prepared baking sheet (spray with baking spray or line it with parchment paper). Bake for 30 to 45 minutes or until crispy. Turn the jicama halfway through.

Serve with ranch dressing or guacamole for delicious dipping!

Recipe adapted from Healthier Steps.