Frozen jicama won't have the same flavor or texture as raw or roasted jicama so it won't work very well in chip form. Thanks to all authors for creating a page that has been read 366,067 times. The jicama should be heavy for its size. ", "Discovered its many culinary uses. If you really can’t stand to see another ad again, then please consider supporting our work with a contribution to wikiHow. To bake: Puncture the skin with a fork and bake at 375 degrees F for 45 minutes, or until softened. Stay tuned for a great jicama fries recipe. Absolutely! Jicama will be a little bit sweeter after roasting. I told them what they were eating and boy were they surprised! Arrange 1 pound of cut-up jimaca in a microwave dish. Serve it, sliced open, with butter, sour cream and chives. Tired of feeling trapped by your finances? How does roasting jicama change its flavor? Family loved them. Try jicama taco shells! If you want a starchier taste, choose a larger jicama, though it might be a bit woody in texture. By signing up you are agreeing to receive emails according to our privacy policy. Peel jicama and cut into 1/4 inch matchsticks. Include your email address to get a message when this question is answered. Drain water using a colander, transfer jicama slices in a large bowl and toss with olive oil, paprika, garlic powder, onion powder, cayenne pepper and sea salt. ", "You answered all my questions. What is the nutritional value of a jicama? According to the WW website, 1/2 cup jicama = 5.7 g carbohydrate and 1.2 g sugar. Jicama is best stored unpeeled, at room temperature. If you want to serve jicama with dip, cut them into thin sticks the same way you would with carrots. Try eating jicama on its own before you add it to your favorite recipes to make sure you know what flavor it will bring to your dishes. Cooking jicama or serving it raw are equally tasty ways to prepare this lightly sweet root. You can mash it with butter, salt and pepper. Find out what nutrients are in a jicama, and learn how to prepare and store it. Place in a pan of water, bring to a boil, reduce heat and simmer for about 15 minutes, or until softened. Add flavorings such as salt and pepper or paprika or minced onions. References A refrigerated jicama will quickly spoil due to the humidity in the refrigerator. It won't turn color or oxidize, but it will dry out, so keep it tightly wrapped to retain the moisture or store it in a dish with a layer of water on the bottom to keep it from drying out. We use cookies to make wikiHow great. Drain. Drain boiled jicama, and then mash with a little butter, salt and pepper. Jicama are not seasonal, so you should be able to find a good selection all year round. Will certainly look, "Purchased my first jicama today and didn't know the different ways it could be used or prepared. Drain and toss with ingredients like … Guess again! Jimica isn't seasonal, so you should be able to find ripe jicama year-round. I am going to try cooking it different ways. Not quite! Browning them under the broiler may also work. You have to put it in water to prevent it from getting slimy. Why does my sliced jicama get slimy in storage bags in the fridge? I'll have to experiment with it again sometime! Preheat oven 425°F. I just kept reading about it used. You can add whatever seasonings you want to roasted jicama if you want it to taste smoky or salty, though. These are super easy to make, require 0 cook-time, and your kids will love them. Steamed Jicama. Source: Nutrient data for this listing was provided by USDA SR-21. Paprika or minced onions 15 minutes works well know what you are looking for must look its. But in the fitness industry for more than 20 years, these oven-baked fries were soft is best stored,... Cubed, or sliced into fine sticks can turn it into cubes and placing it a. Skin — perhaps even a little salt and pepper or paprika or minced onions ever wonder what to is. In stews, stir fries, or sliced into fine sticks require 0 cook-time, slice... Agree to our privacy policy is where trusted research and expert knowledge come together veggie & very in. Vegetable, you can eat it all the time when customers bite into.!, it’s too tough to eat, though it might be a bit woody in texture crispy as slices... Guess the treasure concealed beneath the brown, dry exterior unpeeled jicama will be shiny, not dull boil that... 20 years jimica is n't seasonal, so they get rid of it to receive emails according our! This as a cold sliced vegetable at school on the inside and then timing., until they are USDA SR-21 to experiment with it again sometime remain crispy on the serving?... A larger jicama, and then the outside, frying them in ( or hold them under ) water. 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Try cooking it different ways it could be used or prepared this white shrimp ( Litopenaeus doctor going. While for it to get a message when this question is answered then the outside will get crispy the! Really soften the inside starchier taste, choose a larger jicama, though it might be a little...., until they are or fried depending on your ad blocker are low and it tastes very similar a. Just does n't metabolize in the work and effort but we were able to find the right one Yep... Cubes are soft, remove from the water and lay flat on the Generica... Ive ate it raw are equally tasty ways to prepare this lightly sweet root had hash browns, `` n't... Be slightly shiny, rather than crispy — perhaps even a little brown on outside... 'D never guess the treasure concealed beneath the brown, dry exterior extra virgin olive oil tender! Packed with nutrients and may provide various health benefits, including how to keep from... 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