Dan S. wrote:
> I bought some jicama. I am making chicken enchaladas with white sauce
> and green salsa tonight.
>
> What do I do with the jicama? I'm sure someone here knows.
>
Here is my review of a salad with jicama from my visit to Rick Bayless'
renowned restaurant-
Next came a starter of jicama, cucumber and pineapple salad ($5) cut
into sticks and served with crushed guajillo chile dusted on top, and a
couple of lime wedges on the side to squeeze over. I'd never had jicama
before although I knew about it. I found it to be similar in flavor to a
water logged raw potato yet with a slight tang. Combining it with fresh
pineapple and cucumber helped temper the slight heat from the ground
chile. It came wrapped in a banana leaf cone inside a parfait type
glass, kinda cute. The waiter even gave me tips on how to pick out and
buy jicama which I'll probably do this weekend to recreate the salad.
http://i27.tinypic.com/29vfknp.jpg


Entire post can be found-
http://groups.google.com/group/rec.f...31da53a9cef99e