yes I can eat pineapple but a apple slice or a carrot will send me through
the roof..logically..it probably has to do with the acidity levels and
enzymes..but anyhoo..

the jicama sort of has a apple/water chestnuts like texture so I don’t know
how good it will be as a potato sub in a gratin..it is also watery which of
course isn't noticeable in a stew.

but I'm sure there's fixes etc to be done that will make it work.

KROM


"Susan" wrote ...

Thanks for the report.

But aren't you the guy who can also eat pineapple without a spike?

I can't wait to try it in my gratin, or maybe even pureed as fauxtatoes.