Jicama is a root vegetable, native to Mexico, however is now grown all around the world, particularly in Asia. They are firm in texture like a potato, however their taste is much sweeter, almost like an apple. Once they have been peeled, jicamas can be chopped and used both raw and cooked in a variety of savoury dishes. For an authentic Mexican dish, try slicing and chilling the jicama and sprinkling with fresh chilli, salt and lime.
Alternatively they can added to stir fries, soups or salads. Jicama is excellent raw and is sometimes eaten plain. It can also be used as a substitute for water chestnut in Chinese dishes, in which case it should be thrown in right before serving. The roots also appear in stews, juiced drinks, stuffings, and a variety of other recipes.
In addition to having a unique flavor and texture, jicama takes flavor well, making it well suited to culinary experimentation. It's a great source of vitamin C and is fat free — making it a great on-the-go snack. The plants grow best in warm, dry climates. When picking out jicama, look for roots that are smaller in size. As the root grows larger, its flavor dissipates and its texture becomes slightly tougher and loses its appealing crispness.
Look for roots that have smooth, shiny, unblemished skin. Jicama's thick skin protects the flesh inside from rotting or drying out. Choose ones with smooth, shiny, and unblemished skins, as these will have the best-preserved interiors and will be least susceptible to bacterial and fungal infiltration. Dull and blemished jicama should be avoided.
Store the jicama properly. Once you have purchased your jicama, make sure to store it correctly. Jicama should be stored in a cool, dry place and left uncovered. Even a small amount of moisture can lead to rotting, so avoid putting jicama in the refrigerator.
Jicama can be stored for up to 3 weeks. The bag can be stored in the refrigerator for up to 2 weeks. Before use, you may want to cut away some of the exposed flesh if it has become soggy or discolored. Prepare the jicama as desired.
Jicama is often consumed raw in salads or slaws. It can also be cooked in stir fries, soups, or other preparations. Its culinary use and flavor is very similar to water chestnuts or apples. Did you make this recipe? Leave a review. Yes, not only does it help lose weight, it also supports blood sugar control. Yes No. Not Helpful 1 Helpful It is basically telling you to get small to medium jicamas. Jicamas are a root vegetable. My name is Alex and I've been vegan for more than three years!
I've set up this blog because I'm really passionate about veganism and living a more eco-conscious life. Hopefully, I can use this website as a channel to help you out on your own journey! Skip to content Jicama, also referred to as yam bean, Mexican turning or Mexican potato is an edible root vegetable native to Mexico. Table of Contents hide.
0コメント