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.

--
Yours,
Dan S.
the unruly redshirt