On Feb 13, 4:40 pm, George Shirley > wrote:
> 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.
>
> I've only used them in salads but some of my Tex-Mex friends used to
> cook them like turnips.
>
> Here's URL to a recipe that I've used in the past that was fairly good.
> Be aware that jicama is an acquired taste, at least in my family. I grew
> a patch of them one year and then no one wanted to eat them but me.
>
> http://www.geocities.com/napavalley/...cardia%20(Jica...)

My favorite simple thing is just to slice or jullienne them, a little
lime juice, a sprinkle of that pico de gallo hot spice mixture. It's
a nice appetizer or nibble with drinks. Not traditional and
admittedly a little odd, but sometimes slivers of fennel bulb on the
same plate.

Bulka