|March 16, 2005|
The Amazing Jicama!
I am on a million low carb lists and surf just as many blogs looking for new recipes and suggestions. I ran across one last night that I really liked. I try not to plagiarize too much but I felt i needed to pass this along to you. The article was about Jicama. In case you are not family with Jicama it is a legume which is grown for the large tuberous roots which can be eaten raw or cooked and are used as a source of starch in many Latin American countries. A one cup serving contains around 10 carbs but it also contains 5 grams of fibre which bring the net carbs to around 5 grams. It is a carb safe and excellent alternative to potatoes.
Here' how you can prepare it: Remove the peel including the fibrous flesh directly under the skin. Cut or slice and serve raw or use as a substitute for water chestnuts. Saute or stir fry -- it stays crisp when cooked. A one pound jicama yields about three cups chopped or three cups shredded flesh.
Instructions - Peel and cut one pound into " cubes or julienne strips.
Place in 2-quart covered casserole with 1/4 cup water; microwave on high
for 8-9 minutes. Stir once. Serve with honey, butter, salt and pepper,
sweet and sour sauce, sour cream or yogurt dressing. Here's another suggestion,
remove the peel including the fibrous flesh directly under the skin. Cut
in thirds and slice thin. Fry in hot oil until crisp and salt (sea salt
is great here)
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