With apologies to Boy George, one of the most exciting things about eating whole, healthful foods is the ability to try new things for old experiences.
Do you miss hashed browns? Bristle at the lack of potato in your current regimen? Are you searching for a food which could be (dare I say it) a passable apple replacement in various sweet recipes and spreads?
Like a chameleon, jicama (pronounced hee-kah-mah) takes it rightful place in many dishes, lending its crunch and apple-like texture and mild flavor, making it a favorite among people who are missing out on hashed browns (as an example. Recipe follows below). From slaws to slabs, this underground beauty struts its stuff in its rightful place in many a low-carbohydrate, (or otherwise health conscious) kitchen.
Comments
I made some jicama hash browns this morning. Fabulous. I had them alongside a couple of sunnyside eggs and warmed proschutto.
140g jicama, grated
10g butter plus a mist of EVOO
Garlic and onion powder to taste
Himalayan sea salt and fresh cracked pepper to taste.
1 Scallion, chopped
Sauté in a preheated pan and add some chopped scallions when almost done.
I also plan to make some as oven roasted French fries brushed with virgin coconut oil and also cutting it into wedges and bakings with some stevia and cinnamon. Possibly a dash of butter and coconut flour too. But that is another experiment!
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