How Do You Cook Jicama?
Jicama, also known as yam bean or Mexican turnip, originated south of the border. It’s a cousin of the sweet potato and has a crisp, sweet taste. Jicama is often sold as a street food, perfect when sprinkled with lime juice and chili powder. It’s also used in soups and stir-fried dishes. Cook it, eat it, and share it, but use only the root–the rest of the plant is poisonous. Step 1 Try jicama (a legume family member) in bean salads. Households in Latin America use it as a dietary staple and you can use it as a rich source of fiber. Jicama tastes great with black beans. For a perfect blend, use any basic bean salad recipe and add about 1 cup diced jicama to the ingredients. Step 2 Use jicama as an exotic health food that’s easy to prepare and tastes good. It’s a good source of potassium and Vitamin C, is low in sodium, has no fat and one serving (1 cup, cubed) contains only about 45 calories. Step 3 Get your veggies with a jicama salad. Mix together 3 medium fresh and shredded jicama,
