Jicama (pronounced hee-ka-ma) is a root vegetable and looks similar to a turnip or potato. It has a slightly sweet and nutty taste.
Jicama is low in calories and an excellent source of fiber and vitamin C – 44% of the daily value per serving. It also provides a powerful antioxidant.
Scrub Jicama with a vegetable scrubber. The skin of Jicama is not edible and much tougher than a potato. Peel the skin from Jicama with a vegetable peeler, just as you would a potato. However, if you are having difficulty peeling, then cut the top and bottom off providing a flat surface and then continue slicing off the skin.
Jicama can be sliced into sticks or diced, depending on your recipe. The flesh should be firm much like a potato.
Peeled Jicama will discolor if not used soon. If there is a delay you can place it in a bowl of cold water with a teaspoon or so of lemon juice. This will act as a preservative.
You can add Jicama to a salad or include it in a cabbage slaw.
Jicama can be sautéed with onions and peppers or roasted by tossing dices in olive oil and add onion and seasoning of your choice. Bake at 400 degrees for 1 hour tossing every so often.