"Dan S." wrote:
>
> James Silverton, if I was in the mood, I'd turn the lights down low and
> reply with soft music, but you'll have to accept this instead::
> > aem wrote on Fri, 13 Feb 2009 13:13:18 -0800 (PST):
> >
> >> On Feb 13, 12:49 pm, 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.
> >>>
> > >Use it anywhere you want crispy crunchy texture, mild slightly sweet
> >>taste. A good substitute for water chestnuts in Chinese dishes.
> >
> > It's good julienned in salads and also as a component of Gazpacho soup.
>
> So, raw, from what I gather.


Can be cooked lightly but gets soggy quickly. Add at the last moment.