Here's more than you probably wanted to know for jicama recipes. LOL
WATERMELON / JICAMA SALSA (Makes approx. 4 cups)
3 cups seeded watermelon, cut into 1/4 inch pieces, drained well
1/2 cup jicama, peeled and cut into 1 inch X 1/8 strips
2 kiwi fruit, peeled and cut into 1/4 inch pieces
3 green onions, with green tops included, sliced in 1/8 inch pieces
3 tablespoons finely diced yellow bell pepper
1- 3 tablespoons finely diced fresh jalapeno pepper ( to taste )
2-3 tablespoons chopped fresh cilantro
juice of one large lime ( 2 tablespoons)
1 teaspoon grated fresh lemon zest
2 tablespoons extra virgin olive oil ( optional )
2-3 tablespoons tequila
salt and ground black pepper to taste
Combine all the above listed ingredients in non-reactive mixing bowl. Stir gently to
completely mix. Cover and place in refrigerator to chill for at least 1 hour, to let flavors
blend. Bring to room temperature before serving. This salsa is good served with grilled
chicken, pork and fish.
Carrot Jicima Salad
2 c Shredded carrots
2 c Shredded jicima
1/4 c Red onion -- thinly sliced
1 1/2 tb Orange juice
1 tb Fresh lime or lemon juice
1 1/2 ts Red wine vinegar
ds Pepper
1/2 ts Dried tarragon or cilantro
Combine carrots, jicima, and onion in a large bowl. Set aside. Combine
the rest of the ingredients, stirring well. Add to carrot mixture and toss
gently to coat. Cover and chill before serviing. Makes 6 servings each a
little less than 3/4 cup.
Ceviche
1 cup lime juice
1/2 cup rice wine vinegar
1 lb. diced Ahi tuna
1/2 cup jicima (Mexican fruit)
1 chopped Fresno or Jalapeno pepper
1 tsp. salt
2 Tbl. chopped green olives
1/8 cup chopped cilantro
1 oz. tequila
Cover tuna with lime juice and rice wine vinegar. Refrigerate for 3-5
hours until fish is no longer clear. Drain and add peppers, jicima,
green olives, cilantro, salt and tequila. Toss well and serve over
mixed greens.
Jicama-Melon
Salad
(Serves 4)
Work Time: 30 Minutes
For Vinaigrette, Whisk
Together:
1/4 cup fresh lime juice
2 T. honey
1/4 t. salt
1/8 t. freshly ground black
pepper
Toss with Vinaigrette:
1 cup jicama, julienned
1 cup cantaloupe, peeled,
seeded, and cut into chunks
1 cup honeydew melon,
peeled, seeded, and cut into
chunks
1 cup watermelon, peeled
and cut into chunks
Toss with 2-3 T.
Vinaigrette:
8 large Bibb lettuce leaves,
roughly torn
Garnish with:
2 T. whole fresh mint leaves
Freshly ground black pepper
Beef, Snow Pea and Jicama Salad
serves 6
One 2-pound flank steak, cooked and sliced into strips
1/2 pound snow peas, blanched and drained
1 small jicama, peeled and cut into matchsticks
1/4 cup fresh lemon juice
3 tablespoons soy sauce
2 tablespoons vegetable oil
1 tablespoon sesame oil
1 tablespoon grated fresh ginger
1 tablespoon honey
salt and pepper
In a large bowl toss the flank steak with snow peas and jicama. In a small bowl
combine remaining ingredients until well blended. Toss with jicama mixture.
Jicama, Shiitake and Scallop Stir-Fry
serves 4
1 teaspoon balsamic vinegar
2 teaspoons sesame oil
1 pound bay scallops
2 tablespoons vegetable or peanut oil
2 cloves garlic, minced
1 tablespoon grated fresh ginger
1/4 teaspoon crushed red pepper flakes
1/4 pound shiitake mushrooms, stems discarded and caps
cut into strips
1/2 medium jicama, peeled and cut into matchsticks
2 green onions, thinly sliced
1/4 cup chicken or vegetable stock
Sprinkle the vinegar and sesame oil over the scallops and let them marinate 30
minutes. In a wok, heat the vegetable oil. Cook the garlic, ginger and pepperflakes
about 30 seconds or until aromatic. Add the mushrooms and stir-fry for 2-3
minutes. Add the scallops, and green onions and stir-fry for another 3 minutes. Stir
in the stock and cook another 2 minutes. Serve immediately.
Grilled Jicama
serves 4-8
1 medium jicama, peeled, quartered and cut into 1/4 inch thick
slices
Olive oil
Salt
Fresh lime juice
Preheat the grill until hot. Brush both sides of the jicama slices with a small
amount of oil. Place them on the grill and cook about 1 minute per side. Remove
from grill and sprinkle with salt and lime juice.
http://www.geocities.com/NapaValley/2267/jicama.html#Shrimp and Jicama Salad with Chile vinegar
Stir-Fried Pork and Jicama
Jicama, a Mexican vegetable, adds a nice crispness to this Chinese-inspired dish.
1 pound lean boneless pork
1/2 cup cold water
1/4 cup dry sherry
1/4 cup soy sauce
4 teaspoons cornstarch
2 tablespoon peanut or vegetable oil
1 teaspoon finely minced fresh ginger
2 garlic cloves, finely minced
1/2 of a medium jicama, peeled and cut into julienne strips (1 cup)
1 medium red or green bell pepper, cut into thin strips
1 green onion, sliced
2 cups shredded bok choy or fresh spinach
Hot cooked rice
1.Trim fat from meat. Thinly slice across the grain into bite-size strips. Set aside.
2.For sauce, in a small bowl, stir together water, sherry, soy sauce and cornstarch. Set aside.
3.Add oil to a wok or large skillet. Preheat over medium-high heat (add more oil if necessary during
cooking). Stir-fry ginger and garlic in hot oil for 15 seconds. Add jicama, bell pepper and green onion.
Stir-fry for 1 to 2 minutes or until crisp-tender. Remove vegetables from wok.
4.Add half of the meat to wok. Stir-fry for 2 to 3 minutes or until desired doneness. Remove from wok.
Repeat with the remaining meat. Return all of the meat to the wok. Push meat from center of wok.
5.Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Return cooked vegetables to
wok. Stir all ingredients together to coat. Add bok choy or spinach. Cook and stir for 1 to 3 minutes
more or until heated through.
6.Serve immediately with hot cooked rice.
JICAMA SLAW
1 small (1 lb.) jicama, peeled
1 small (8 oz.) seedless cucumber,
unpeeled
3 tablespoons olive oil
3 tablespoons fresh lime juice
1/2 teaspoon salt
1/4 cup chopped fresh cilantro
Jicama Turkey Salad
Ingredients:
2 cups turkey breast,
cooked & diced
2 stalks celery, ¼"
diced pieces
2/3 cup jicama, diced
(a tuberous root
vegetable that
resembles a large
turnip)
3 green onions, thinly
sliced
2 red potatoes,
cooked & cut into
cubes
2 tbsp parsley flakes
2 tsp dill weed
1 cup low-fat plain
yogurt
Pepper to taste
Jicama Turkey Salad
Method:
1.Lightly mix the turkey, celery, jicama, onions, potatoes, parsley and
dill.
2.Add yogurt, pepper to taste and mix well.
3.Serve with a roll or on a bed of lettuce with bean sprouts.
Serves: 3
Cucumber and Jicama
Salsa
Crisp and fresh, this pale
green-and-white salsa is best
if served within a few hours
after it's made.
Ingredients:
1 medium-size cucumber (about 8
oz.), peeled, seeded, and diced
About 1 pound jicama, peeled,
rinsed, and diced
1/3 cup each chopped fresh basil
and sliced green onions
1/4 cup each lemon juice and plain
nonfat yogurt
1 small fresh jalapeno chile,
seeded and minced
Salt
Instructions:
In a nonmetal bowl, mix cucumber,
jicama, basil, onions, lemon juice,
yogurt, and chile; season to taste
with salt. If made ahead, cover and
refrigerate for up to 6 hours.
Roasted jicama recipe broccoli and collard
Serves 4
INGREDIENTS:
1 lb. jicamas, quartered and quartered again
2 cups broccoli florets
1 ½ cup collard greens, diced
1 tbsp. sunflower oil
1 garlic clove, crushed
1 tsp. fresh chervil, chopped
1 tsp. fresh parsley, chopped
METHOD:
Preheat oven to 400 F (200 C). Combine oil, garlic, chervil and parsley. Season
according to taste.
Add jicamas, broccoli and collard greens. Coat well. Bake in a non-stick pan for 1
hour until jicamas are soft and browned. Serve hot as an accompaniment to
roasted or barbecued meats and poultry. It is also great as a full meal for two
with a chunky salad, a soup and lots of crusty bread.
Roasted jicama recipe with beets & corn
Serves 4
INGREDIENTS:
1 lb. jicamas, halved, quartered and cut widthwise into 1 inch thick pieces
2 cups baby beets, peeled
1 ½ cup canned corn niblets, drained
1 tbsp. sunflower oil
1 garlic clove, crushed
1 tsp. fresh basil, chopped
1 tsp. fresh marjoram, chopped
METHOD:
Preheat oven to 400 F (200 C). Combine oil, garlic, basil and marjoram. Season
according to taste.
Add jicamas, beets and corn niblets. Coat well. Bake in a non-stick pan for 1 hour
until jicamas are soft and browned. Serve hot as an accompaniment to roasted or
barbecued meats and poultry. It is also great as a full meal for two with a chunky
salad, a soup and lots of crusty bread.
Au gratin recipe: jicama & green pea
Serves 4
INGREDIENTS:
1 lb. jicamas, peeled and cubed
1 lb. green peas
1 tbsp. sunflower oil
1 onion, chopped
1 tsp. dried mint
1 tsp. salt
1 tsp. black pepper
1/3 cup half and half cream
1 tbsp. butter
2 tbsp. all-purpose flour, sifted
1 tsp. salt
1 tsp. black pepper
1 cup milk
1 ½ cups Bucheron cheese, crumbled
METHOD:
Preheat oven to 375 F (190 C). Boil jicamas and green peas together until tender,
about 15 minutes.
Meanwhile, heat oil in a pan. Add onion. Fry for 3 minutes until soft. Set aside.
Melt butter in another pan. Add flour until a thick paste is formed. Slowly add the
milk until a smooth runny sauce is formed. Add salt and pepper. Set aside.
Drain jicamas and green peas. Add onion, oil, mint, salt, black pepper and cream.
Mash well until smooth. Set aside.
Heat sauce on medium heat, stirring constantly until thickened. Remove from
heat and add Bucheron cheese. Stir until melted.
Put jicama and pea mixture in a greased ovenproof dish. Pour over cheese sauce
and bake for 20 minutes until golden. Serve hot as a great accompaniment to
chicken, steak or bacon.
Au gratin recipe: jicama & crookneck squash
Serves 4
INGREDIENTS:
1 lb. jicamas, peeled and cubed
1 lb. crookneck squash, peeled, deseeded and diced
1 tbsp. sunflower oil
1 onion, chopped
1 tsp. chervil, chopped
1 tsp. salt
1 tsp. black pepper
1/3 cup half and half cream
1 tbsp. butter
2 tbsp. all-purpose flour, sifted
1 tsp. salt
1 tsp. black pepper
1 cup milk
1 ½ cups Jarlsberg cheese, grated
METHOD:
Preheat oven to 375 F (190 C). Boil jicamas and crookneck squash together until
tender, about 15 minutes.
Meanwhile, heat oil in a pan. Add onion. Fry for 3 minutes until soft. Set aside.
Melt butter in another pan. Add flour until a thick paste is formed. Slowly add the
milk until a smooth runny sauce is formed. Add salt and pepper. Set aside.
Drain jicamas and squash. Add onion, oil, chervil, salt, black pepper and cream.
Mash well until smooth. Set aside.
Heat sauce on medium heat, stirring constantly until thickened. Remove from
heat and add Jarlsberg cheese. Stir until melted.
Put jicama and squash mixture in a greased ovenproof dish. Pour over cheese
sauce and bake for 20 minutes until golden. Serve hot as a great accompaniment
to chicken, steak or bacon.
Apple, Jicama And Chicken Salad
Yield: 6
Ingredients
2 boneless skinless chicken
-breasts; approx. 8 oz. each
1/2 ts crushed pequin or arbol
-chile
1 c white wine
1 c chicken stock or broth
3 tart apples
1 md jicama; peeled and diced
1 1/4 c lemon juice
2 jalapenos; chopped
1 c pecan halves
2 tb chopped fresh parsley
1 1/2 ts ground allspice
1 1/4 ts ground cardamom
1/2 ts salt
1/2 ts freshly ground black pepper
3 tb fat-free yogurt
1 tb mesquite honey
1 curly lettuce leaves
----------------------------GARNISH-----------------------------------
1 red or yellow or purple bell
- pepper; rings
1 jalapeno rings
Instructions
Rinse the chicken under cold running water and trim away any excess fat
and membranes. Place the chicken in a heavy frying pan with the crushed
chile, wine, and chicken stock, cover, and poach over medium heat for 20
minutes or until the chicken is done. Drain and let the chicken cool, then
dice. (Reserve the stock and add to your soup pot, the crushed chile will
give your soup a great zing.)
Core and dice the apples with the skin on. Place the apples and jicama in
a salad bowl, pour the lemon juice over them, and stir to coat. Add the
jalapenos, pecans, parsley, allspice, cardamom, salt, pepper, yogurt,
honey, and chicken and mix well.
Spoon the salad onto lettuce leaves and place bell pepper rings on top of
the salad with a jalapeno ring inside each bell pepper ring.
Jicama Pie
Ingredients
1 jicama, peeled and shredded
1/2 cup sherry
1/2 cup water
3/4 cup white sugar
6 tablespoons all-purpose flour
1/4 teaspoon salt
3 egg yolks
2 cups milk
1 teaspoon ground cinnamon
1 1/2 tablespoons butter
1 (9 inch) pie crust, baked and cooled
1 tablespoon butter
2 teaspoons white sugar
1/4 teaspoon ground cinnamon
Directions
1
Combine shredded jicama, sherry and water in a small saucepan. Bring to a boil and reduce heat. Cover and boil
gently 45 minutes, or till most of liquid has evaporated. Drain thoroughly. Set aside
2
Mix 3/4 cup sugar, flour and salt in a medium saucepan. Beat egg yolks and 1 cup milk in a small bowl. Stir into sugar
mixture. Add remaining 1 cup milk and cinnamon. Stir over medium heat until mixture boils and becomes very thick. Stir
in 1 1/2 tablespoons butter. Remove from heat and cool slightly.
3
Mix the cooked jicama with the custard mixture.
4
Pour mixture in pre-baked pie shell. Sprinkle lightly with 1/4 teaspoon ground cinnamon and remaining 2 teaspoons
sugar. Cut remaining 1 tablespoon butter into small pieces and place over filling. Broil pie 3 inches from heat 3 to 4
minutes, or until butter and sugar are melted and bubbly. Watch carefully and do not let crust burn. Cool pie slightly.
Serve warm or at room temperature.
WATERMELON / JICAMA SALSA (Makes approx. 4 cups)
3 cups seeded watermelon, cut into 1/4 inch pieces, drained well
1/2 cup jicama, peeled and cut into 1 inch X 1/8 strips
2 kiwi fruit, peeled and cut into 1/4 inch pieces
3 green onions, with green tops included, sliced in 1/8 inch pieces
3 tablespoons finely diced yellow bell pepper
1- 3 tablespoons finely diced fresh jalapeno pepper ( to taste )
2-3 tablespoons chopped fresh cilantro
juice of one large lime ( 2 tablespoons)
1 teaspoon grated fresh lemon zest
2 tablespoons extra virgin olive oil ( optional )
2-3 tablespoons tequila
salt and ground black pepper to taste
Combine all the above listed ingredients in non-reactive mixing bowl. Stir gently to
completely mix. Cover and place in refrigerator to chill for at least 1 hour, to let flavors
blend. Bring to room temperature before serving. This salsa is good served with grilled
chicken, pork and fish.
Carrot Jicima Salad
2 c Shredded carrots
2 c Shredded jicima
1/4 c Red onion -- thinly sliced
1 1/2 tb Orange juice
1 tb Fresh lime or lemon juice
1 1/2 ts Red wine vinegar
ds Pepper
1/2 ts Dried tarragon or cilantro
Combine carrots, jicima, and onion in a large bowl. Set aside. Combine
the rest of the ingredients, stirring well. Add to carrot mixture and toss
gently to coat. Cover and chill before serviing. Makes 6 servings each a
little less than 3/4 cup.
Ceviche
1 cup lime juice
1/2 cup rice wine vinegar
1 lb. diced Ahi tuna
1/2 cup jicima (Mexican fruit)
1 chopped Fresno or Jalapeno pepper
1 tsp. salt
2 Tbl. chopped green olives
1/8 cup chopped cilantro
1 oz. tequila
Cover tuna with lime juice and rice wine vinegar. Refrigerate for 3-5
hours until fish is no longer clear. Drain and add peppers, jicima,
green olives, cilantro, salt and tequila. Toss well and serve over
mixed greens.
Jicama-Melon
Salad
(Serves 4)
Work Time: 30 Minutes
For Vinaigrette, Whisk
Together:
1/4 cup fresh lime juice
2 T. honey
1/4 t. salt
1/8 t. freshly ground black
pepper
Toss with Vinaigrette:
1 cup jicama, julienned
1 cup cantaloupe, peeled,
seeded, and cut into chunks
1 cup honeydew melon,
peeled, seeded, and cut into
chunks
1 cup watermelon, peeled
and cut into chunks
Toss with 2-3 T.
Vinaigrette:
8 large Bibb lettuce leaves,
roughly torn
Garnish with:
2 T. whole fresh mint leaves
Freshly ground black pepper
Beef, Snow Pea and Jicama Salad
serves 6
One 2-pound flank steak, cooked and sliced into strips
1/2 pound snow peas, blanched and drained
1 small jicama, peeled and cut into matchsticks
1/4 cup fresh lemon juice
3 tablespoons soy sauce
2 tablespoons vegetable oil
1 tablespoon sesame oil
1 tablespoon grated fresh ginger
1 tablespoon honey
salt and pepper
In a large bowl toss the flank steak with snow peas and jicama. In a small bowl
combine remaining ingredients until well blended. Toss with jicama mixture.
Jicama, Shiitake and Scallop Stir-Fry
serves 4
1 teaspoon balsamic vinegar
2 teaspoons sesame oil
1 pound bay scallops
2 tablespoons vegetable or peanut oil
2 cloves garlic, minced
1 tablespoon grated fresh ginger
1/4 teaspoon crushed red pepper flakes
1/4 pound shiitake mushrooms, stems discarded and caps
cut into strips
1/2 medium jicama, peeled and cut into matchsticks
2 green onions, thinly sliced
1/4 cup chicken or vegetable stock
Sprinkle the vinegar and sesame oil over the scallops and let them marinate 30
minutes. In a wok, heat the vegetable oil. Cook the garlic, ginger and pepperflakes
about 30 seconds or until aromatic. Add the mushrooms and stir-fry for 2-3
minutes. Add the scallops, and green onions and stir-fry for another 3 minutes. Stir
in the stock and cook another 2 minutes. Serve immediately.
Grilled Jicama
serves 4-8
1 medium jicama, peeled, quartered and cut into 1/4 inch thick
slices
Olive oil
Salt
Fresh lime juice
Preheat the grill until hot. Brush both sides of the jicama slices with a small
amount of oil. Place them on the grill and cook about 1 minute per side. Remove
from grill and sprinkle with salt and lime juice.
http://www.geocities.com/NapaValley/2267/jicama.html#Shrimp and Jicama Salad with Chile vinegar
Stir-Fried Pork and Jicama
Jicama, a Mexican vegetable, adds a nice crispness to this Chinese-inspired dish.
1 pound lean boneless pork
1/2 cup cold water
1/4 cup dry sherry
1/4 cup soy sauce
4 teaspoons cornstarch
2 tablespoon peanut or vegetable oil
1 teaspoon finely minced fresh ginger
2 garlic cloves, finely minced
1/2 of a medium jicama, peeled and cut into julienne strips (1 cup)
1 medium red or green bell pepper, cut into thin strips
1 green onion, sliced
2 cups shredded bok choy or fresh spinach
Hot cooked rice
1.Trim fat from meat. Thinly slice across the grain into bite-size strips. Set aside.
2.For sauce, in a small bowl, stir together water, sherry, soy sauce and cornstarch. Set aside.
3.Add oil to a wok or large skillet. Preheat over medium-high heat (add more oil if necessary during
cooking). Stir-fry ginger and garlic in hot oil for 15 seconds. Add jicama, bell pepper and green onion.
Stir-fry for 1 to 2 minutes or until crisp-tender. Remove vegetables from wok.
4.Add half of the meat to wok. Stir-fry for 2 to 3 minutes or until desired doneness. Remove from wok.
Repeat with the remaining meat. Return all of the meat to the wok. Push meat from center of wok.
5.Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Return cooked vegetables to
wok. Stir all ingredients together to coat. Add bok choy or spinach. Cook and stir for 1 to 3 minutes
more or until heated through.
6.Serve immediately with hot cooked rice.
JICAMA SLAW
1 small (1 lb.) jicama, peeled
1 small (8 oz.) seedless cucumber,
unpeeled
3 tablespoons olive oil
3 tablespoons fresh lime juice
1/2 teaspoon salt
1/4 cup chopped fresh cilantro
Jicama Turkey Salad
Ingredients:
2 cups turkey breast,
cooked & diced
2 stalks celery, ¼"
diced pieces
2/3 cup jicama, diced
(a tuberous root
vegetable that
resembles a large
turnip)
3 green onions, thinly
sliced
2 red potatoes,
cooked & cut into
cubes
2 tbsp parsley flakes
2 tsp dill weed
1 cup low-fat plain
yogurt
Pepper to taste
Jicama Turkey Salad
Method:
1.Lightly mix the turkey, celery, jicama, onions, potatoes, parsley and
dill.
2.Add yogurt, pepper to taste and mix well.
3.Serve with a roll or on a bed of lettuce with bean sprouts.
Serves: 3
Cucumber and Jicama
Salsa
Crisp and fresh, this pale
green-and-white salsa is best
if served within a few hours
after it's made.
Ingredients:
1 medium-size cucumber (about 8
oz.), peeled, seeded, and diced
About 1 pound jicama, peeled,
rinsed, and diced
1/3 cup each chopped fresh basil
and sliced green onions
1/4 cup each lemon juice and plain
nonfat yogurt
1 small fresh jalapeno chile,
seeded and minced
Salt
Instructions:
In a nonmetal bowl, mix cucumber,
jicama, basil, onions, lemon juice,
yogurt, and chile; season to taste
with salt. If made ahead, cover and
refrigerate for up to 6 hours.
Roasted jicama recipe broccoli and collard
Serves 4
INGREDIENTS:
1 lb. jicamas, quartered and quartered again
2 cups broccoli florets
1 ½ cup collard greens, diced
1 tbsp. sunflower oil
1 garlic clove, crushed
1 tsp. fresh chervil, chopped
1 tsp. fresh parsley, chopped
METHOD:
Preheat oven to 400 F (200 C). Combine oil, garlic, chervil and parsley. Season
according to taste.
Add jicamas, broccoli and collard greens. Coat well. Bake in a non-stick pan for 1
hour until jicamas are soft and browned. Serve hot as an accompaniment to
roasted or barbecued meats and poultry. It is also great as a full meal for two
with a chunky salad, a soup and lots of crusty bread.
Roasted jicama recipe with beets & corn
Serves 4
INGREDIENTS:
1 lb. jicamas, halved, quartered and cut widthwise into 1 inch thick pieces
2 cups baby beets, peeled
1 ½ cup canned corn niblets, drained
1 tbsp. sunflower oil
1 garlic clove, crushed
1 tsp. fresh basil, chopped
1 tsp. fresh marjoram, chopped
METHOD:
Preheat oven to 400 F (200 C). Combine oil, garlic, basil and marjoram. Season
according to taste.
Add jicamas, beets and corn niblets. Coat well. Bake in a non-stick pan for 1 hour
until jicamas are soft and browned. Serve hot as an accompaniment to roasted or
barbecued meats and poultry. It is also great as a full meal for two with a chunky
salad, a soup and lots of crusty bread.
Au gratin recipe: jicama & green pea
Serves 4
INGREDIENTS:
1 lb. jicamas, peeled and cubed
1 lb. green peas
1 tbsp. sunflower oil
1 onion, chopped
1 tsp. dried mint
1 tsp. salt
1 tsp. black pepper
1/3 cup half and half cream
1 tbsp. butter
2 tbsp. all-purpose flour, sifted
1 tsp. salt
1 tsp. black pepper
1 cup milk
1 ½ cups Bucheron cheese, crumbled
METHOD:
Preheat oven to 375 F (190 C). Boil jicamas and green peas together until tender,
about 15 minutes.
Meanwhile, heat oil in a pan. Add onion. Fry for 3 minutes until soft. Set aside.
Melt butter in another pan. Add flour until a thick paste is formed. Slowly add the
milk until a smooth runny sauce is formed. Add salt and pepper. Set aside.
Drain jicamas and green peas. Add onion, oil, mint, salt, black pepper and cream.
Mash well until smooth. Set aside.
Heat sauce on medium heat, stirring constantly until thickened. Remove from
heat and add Bucheron cheese. Stir until melted.
Put jicama and pea mixture in a greased ovenproof dish. Pour over cheese sauce
and bake for 20 minutes until golden. Serve hot as a great accompaniment to
chicken, steak or bacon.
Au gratin recipe: jicama & crookneck squash
Serves 4
INGREDIENTS:
1 lb. jicamas, peeled and cubed
1 lb. crookneck squash, peeled, deseeded and diced
1 tbsp. sunflower oil
1 onion, chopped
1 tsp. chervil, chopped
1 tsp. salt
1 tsp. black pepper
1/3 cup half and half cream
1 tbsp. butter
2 tbsp. all-purpose flour, sifted
1 tsp. salt
1 tsp. black pepper
1 cup milk
1 ½ cups Jarlsberg cheese, grated
METHOD:
Preheat oven to 375 F (190 C). Boil jicamas and crookneck squash together until
tender, about 15 minutes.
Meanwhile, heat oil in a pan. Add onion. Fry for 3 minutes until soft. Set aside.
Melt butter in another pan. Add flour until a thick paste is formed. Slowly add the
milk until a smooth runny sauce is formed. Add salt and pepper. Set aside.
Drain jicamas and squash. Add onion, oil, chervil, salt, black pepper and cream.
Mash well until smooth. Set aside.
Heat sauce on medium heat, stirring constantly until thickened. Remove from
heat and add Jarlsberg cheese. Stir until melted.
Put jicama and squash mixture in a greased ovenproof dish. Pour over cheese
sauce and bake for 20 minutes until golden. Serve hot as a great accompaniment
to chicken, steak or bacon.
Apple, Jicama And Chicken Salad
Yield: 6
Ingredients
2 boneless skinless chicken
-breasts; approx. 8 oz. each
1/2 ts crushed pequin or arbol
-chile
1 c white wine
1 c chicken stock or broth
3 tart apples
1 md jicama; peeled and diced
1 1/4 c lemon juice
2 jalapenos; chopped
1 c pecan halves
2 tb chopped fresh parsley
1 1/2 ts ground allspice
1 1/4 ts ground cardamom
1/2 ts salt
1/2 ts freshly ground black pepper
3 tb fat-free yogurt
1 tb mesquite honey
1 curly lettuce leaves
----------------------------GARNISH-----------------------------------
1 red or yellow or purple bell
- pepper; rings
1 jalapeno rings
Instructions
Rinse the chicken under cold running water and trim away any excess fat
and membranes. Place the chicken in a heavy frying pan with the crushed
chile, wine, and chicken stock, cover, and poach over medium heat for 20
minutes or until the chicken is done. Drain and let the chicken cool, then
dice. (Reserve the stock and add to your soup pot, the crushed chile will
give your soup a great zing.)
Core and dice the apples with the skin on. Place the apples and jicama in
a salad bowl, pour the lemon juice over them, and stir to coat. Add the
jalapenos, pecans, parsley, allspice, cardamom, salt, pepper, yogurt,
honey, and chicken and mix well.
Spoon the salad onto lettuce leaves and place bell pepper rings on top of
the salad with a jalapeno ring inside each bell pepper ring.
Jicama Pie
Ingredients
1 jicama, peeled and shredded
1/2 cup sherry
1/2 cup water
3/4 cup white sugar
6 tablespoons all-purpose flour
1/4 teaspoon salt
3 egg yolks
2 cups milk
1 teaspoon ground cinnamon
1 1/2 tablespoons butter
1 (9 inch) pie crust, baked and cooled
1 tablespoon butter
2 teaspoons white sugar
1/4 teaspoon ground cinnamon
Directions
1
Combine shredded jicama, sherry and water in a small saucepan. Bring to a boil and reduce heat. Cover and boil
gently 45 minutes, or till most of liquid has evaporated. Drain thoroughly. Set aside
2
Mix 3/4 cup sugar, flour and salt in a medium saucepan. Beat egg yolks and 1 cup milk in a small bowl. Stir into sugar
mixture. Add remaining 1 cup milk and cinnamon. Stir over medium heat until mixture boils and becomes very thick. Stir
in 1 1/2 tablespoons butter. Remove from heat and cool slightly.
3
Mix the cooked jicama with the custard mixture.
4
Pour mixture in pre-baked pie shell. Sprinkle lightly with 1/4 teaspoon ground cinnamon and remaining 2 teaspoons
sugar. Cut remaining 1 tablespoon butter into small pieces and place over filling. Broil pie 3 inches from heat 3 to 4
minutes, or until butter and sugar are melted and bubbly. Watch carefully and do not let crust burn. Cool pie slightly.
Serve warm or at room temperature.